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!
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
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.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.