Rib of the week Posts
Chili Garlic Beef Ribs
This recipe is so easy, it’s kind of like cheating. I’m OK with that, though. (I’m all for fancy sauces and complicated meals. But there’s a definite time and a place for dishes like this.) It takes no time to slap together—then your oven does all the hard work.
Smokey Black Pepper Beef Ribs
These ribs get a ton of deep, pepper-y flavor from freshly cracked black pepper—and a fair amount of heat from ground chipotle chili.
They also get a double dose of smoke from a generous amount of ground chipotle and smoked paprika.
Smokey Black Pepper Beef Ribs
4 lbs. beef back ribs (about 8 ribs)
2 Tbls. freshly cracked black [...]
Rib of the Week: Garlic & Rosemary Lamb Lollipop Chops
Lamb rib chops—often called lollipop chops when the bone is frenched—are an oh-so-sweet appetizer that’s simple to make and impressive to present. They’re easy to eat, and much more elegant than a big, meaty rib.
The rib chops develop a handsome brown crust from being seared with rosemary and garlic—both classic flavors for lamb.
A sprinkle of [...]
Rib of the Week: Short Ribs Braised in Red Wine
This is my take on classic boeuf Bourguignon, a traditional French dish of beef braised in Burgundy wine, then garnished with mushrooms and small white onions.
(Wine not your thing? Try my Guinness-Braised Short Ribs instead, which tastes amazingly just like French onion soup.)
For this dish, the meat is infused with a fragrant combination of jammy [...]
Rib of the Week: Tasty Honey Cinnamon Beef Ribs
We’re in serious winter hibernation mode at The Mouse House. Baking bread. Roasting meat. Flouncing about in all manners of fleecy attire. The whole happy and delicious nine yards.
Since the last storm, Boston is basically frozen over. The snow’s long been shoveled, but it’s still too cold for it to melt. It’s just hardened into [...]
Rib of the Week: The Angry Chef’s Maple-Asian Fusion Pork Ribs
I’ve said it before: My husband can work absolute magic with the barbecue.
When he made these mouthwatering pork loin chops for us the other night, I asked him if he could do something similar with pork spare ribs—inside, in the oven. (You know how we love ribs at The Mouse House.)
He kindly obliged, and quickly [...]
Rib of the Week: Fig & Ginger Glazed Pork Ribs
You all know that I’m one of those folks who loves pork and fruit together.
Now, you have to like figgy-flavored things for this one to work. But man, if you do…the combination is absolutely heavenly.
These ribs get the perfect amount of earthy sweetness from fig preserves. A heaping dose of ginger gives them an impressive [...]
Rib of the Week: Fiery Red Currant Ribs
I love hot and spicy food.
(You know, the kind that makes your nose sweat just the tiniest bit?)
Wasabi. Chili peppers. Lots of ginger. You name it, chances are it’s on my list.
These ribs combine two types of heat with red currant jelly. The sugar in the jelly adds just the right amount of understated sweetness [...]
Rib of the Week: Chipotle Lime Beef Back Ribs
This is one of my favorite ways to prepare ribs. It works well with beef and pork ribs.
It’s a quick and easy thing to make on nights like tonight, when I have a deadline.
Just whip together a quick marinade loaded with fresh tart lime juice and a hefty dose of chipotle chili and garlic. Coat [...]
Rib of the Week: Cranberry Sage Pork Ribs with Whiskey Butter
There’s nothing like coating something in butter. I know it’s not the healthiest thing in the world, but man—is it good.
For this dish, meaty, country-style pork ribs get frosted with a pungent whiskey butter, then dappled with fresh cranberries, garlic, and earthy sage.
They get basted a few times as they roast with a broth of [...]
