When a full-size slab of spare ribs is trimmed into a St. Louis–cut spare rib, you are left with rib tips. They are found on the lower portion of the spare ribs close to the pork belly. These cut-away portions of spare ribs have small pieces of cartilage where you would expect to find bones. Rib tips are usually six inches long and one inch thick. These long strips are considered an economy cut but are surprisingly meaty. Sometimes it seems that the best-loved barbecue specialties came into being as a way to use discarded cuts of meat, prepared with common, on-hand ingredients that are “left over.” This recipe was inspired by the many hours I have stood looking into the cupboard wondering what I could make to eat. Most everyone has a cabinet full of unused spices and a refrigerator stocked with half-empty jelly jars. Fire up that old weathered bag of charcoal and enjoy!
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.