Father’s Day grilling: Ribs, steak, salad and more for dear ‘ol dad

This butter is spiked.
Recipe: Grilled corn with tequila-lime butter
  (Lawrence K. Ho / Los Angeles Times)

Set the steak out about an hour before grilling to allow it to come to room temperature.
Recipe: Grilled flank steaks with chimichurri sauce
  (Gina Ferazzi / Los Angeles Times)

A classic pairing.
Recipe: Grilled pork with fennel
  (Irfan Khan / Los Angeles Times)

A grilled leg of lamb gets an infusion of ethnic finesse with a marinade of yogurt and Indian spices.
Recipe: Indian-spiced grilled lamb
  (Mel Melcon / Los Angeles Times)

You could finish these off in the oven, or toss them on the grill. Up to you.
Recipe: Citrus mesquite spareribs
  (Bob Chamberlin / Los Angeles Times)

You’ll need to plan in advance for this one as the lamb needs to marinate a few hours in advance.
Recipe: Grilled butterflied leg of lamb with olive-fennel tapenade
  (Robert Gauthier / Los Angeles Times)

Dial down the flames to a slow burn and watch pineapple luxuriously transform.
Recipe: Grilled pineapple with rum and long pepper glaze
  (Mel Melcon / Los Angeles Times)

We snuck in a few non-grilling recipes here, including this creamy, dreamy delight.
Recipe: Tall and creamy cheesecake
  (Richard Hartog / Los Angeles Times)

And just one more: A rich lemon curd stands at the center of this terrific pie.
Recipe: Lemon meringue pie
  (Glenn Koenig / Los Angeles Times)