Search Results for “ribs

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Simplest Pork Roast

We love making pork roasts during the winter because they are so full of flavor and easy to prepare. Surround the roast with baby carrots...

by Jonathan King, Kathy Gunst, and Jim Stott


Roast Rib of Beef

Be sure to let this magnificent roast stand at least 15 minutes. Good with Yorkshire puddings, roast potatoes, and vegetables of your cho...

by Victoria Blashford-Snell and Brigitte Hafner


Shun Lee’s BBQ Ribs

Michael Tong moved to the United States from Hong Kong in 1963 and proceeded to meld the Cantonese style of barbecuing pork, ribs, duck, ...

by Molly O'Neill


Christmas Prime Rib

The English have served prime rib as their Christmas dinner for centuries, and many of us are bringing that tradition home to our holiday...

by Fred Thompson


Grill-Roasted Rib Roast (Prime Rib) with Potato-Garl...

This is the Big Daddy of roast beef, the most expensive and the most well marbled cut of them all. When cooked over live fire so that it ...

by Christopher Schlesinger and John Willoughby


Chicken and Sparerib Stew

Another magnificent dish from our friend Digna Prieto, a veritable ball of energy despite her advanced years. This, she tells me, is an o...

by Penelope Casas


Chinese-Style Baby Back Ribs with Ginger-Scallion Ba...

Where I come from, we don’t really call baby back ribs barbecue. I was appalled, for example, when they allowed them to be entered in the...

by Christopher Schlesinger and John Willoughby


Grilled Baby Back Ribs, Buffalo-Style

We’ve done this before and we’ll do it again, because we really like it: grilling something and then cutting it up and tossing it in a Bu...

by Christopher Schlesinger and John Willoughby


Deviled Country-Style Pork Ribs

My assistant, Nancy Loseke, was born and raised in Iowa. When I asked her to contribute a rib recipe to this book, she responded with one...

by Steven Raichlen


Braised and Glazed Pork Ribs with Applesauce

Slowly cooked until they fall apart at the mere touch of a fork, these ultradelicious ribs are crisped with a glaze of reduced balsamic ...

by Anya von Bremzen


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