Rib of the Week: Pork Spare Ribs with Cocoa Spice Rub
These ribs borrow heavily from Mexican mole—that dark, rich concoction of onion, garlic, several different kinds of chili peppers topped off with a good dose of chocolate. You usually see it served most with...
Rib of the Week: Cherry-Port Glazed Ribs Studded with Bacon
OK. I cook ribs so often that I've decided to make it official. Welcome to The Hungry Mouse's Rib of the Week feature. I've gone back and re-tagged my other rib recipes, so they're...
Rib of the Week: Aleppo Chili Pork Ribs with Peach and Lime
I'm starting to realize that we eat a lot of ribs at the Mouse House. (I see a "Rib-of-the-Week Feature" in my future...)
I'm OK with this for a few reasons. They're easy to make....
Rib of the Week: Candied Maple Sesame Ribs
I'll say it again: I swear we eat more than meat.
The ribs I made the other night got me thinking about other seasonal, autumn-y things I could do with beef spare ribs.
These are a...
Rib of the Week: Garlic and Rosemary Roasted Beef Ribs
I'm not sure if this happens to other people, but sometimes I really crave a rib roast.
You heard me right. A standing beef rib roast, as in that giant hunk of roasted beast that...
Rib of the Week: Herb Encrusted Lamb Ribs
I know I've been fairly rib-heavy with my recipes lately. I can't help myself. I base a lot of what I cook on what looks good that day at the market.
And when I saw...
Rib of the Week: Ruby Lacquered Pork Ribs
Ah, pork. It goes so well with so many things—including fruit.
So, as I was eyeing the package of pork spare ribs in my fridge last night, I noticed I had leftover raspberry sauce from...