Food, Travel, and Cooking!
Bbarbecued beef ribs were the choice for my birthday dinner, so off to our hipster butcher Pete, of Pete’s Meats we go! The rib recipe is by John Malik and was published in Bon Appetit magazine in July 2003. A
You tell me…who doesn’t love blueberries…who doesn’t love a barbecue? This slightly spicy, slightly sweet barbecue sauce is perfect to make when the local berries appear, it’s delicious basted on ribs, pork chops or tenderloin, burgers, and chicken while they
For a printer friendly version of this recipe, click here. If you only knew how many recipes I have for coleslaw! It’s seems like there’s at least one from every country in the world! This one is great with any
For a printer friendly version of this recipe, click here. There is just something about a coconut milk marinade and pork! I like to serve the ribs with a rice noodle salad or a Chinese noodle salad. Begin preparing the
For a printer friendly version of this recipe, click here. I’ve been making these forever and they are still really high up on my list of really tasty ribs. There’s nothing like good ribs despite the sticky fingers! Makes 4
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
