Food, Travel, and Cooking!
My husband makes these sensational ribs and we can hardly wait to have them each summer! The barbecue sauce can be made up to a week ahead; the addition of coffee lends a rich level of flavor. I usually make the rub
I have seen many recipes that ask for the ribs to be pre-cooked before finishing on the barbecue. The recipe asks that the ribs be separated and then boiled for some time. Oops…I think this method not only toughens the meat but a
For a printer friendly version of this recipe, click here. I have fond memories of sharing these ribs with friends at dinner in the backyard one night. Every time one of the men finished a rib, they simply flung them
Columbus Meats** always has veal ribs. Normally I make an Italian tomato based sugo (sauce) brown them then simmer in it for a few hours. We then serve the sauce with pasta for a primo (1st course) followed by the veal as
