Because of the slab size and the large bones, beef back ribs are sometimes referred to as “dinosaur ribs.” Back ribs are one of the least expensive cuts of beef. They are prized in the South as comfort food, though they are rarely seen in other parts of the country. If beef ribs are grilled hot and fast they will toughen up and require a good set of choppers to gnaw them off the bone. Braising is the most popular method to tenderize beef ribs. I cook my beef back ribs at a low temperature in a small amount of liquid for a long period of time. This cooking method produces very tender and juicy results, but without the crusty exterior of a grilled rib. While they can be browned on the stovetop over high heat, I brown the ribs in the outdoor cooker to heighten the barbecue flavor. This method approximates the effect of braising on the grill.
Like Sri Lankan cashew curry and vegan stuffed shells.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.