Rib of the week Posts
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 chicken, but the flavors are also really well suited to pork. Chocolate and pork? Yep, chocolate and pork. Trust me. It’s [...]
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 all in one place. Ribs: not just for the barbecue A lot of folks I know love ribs, but only remember [...]
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. They taste great. They’re hearty and filling. And if you’re an unapologetic carnivore, it’s just downright fun to gnaw meat [...]
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 really interesting first course for a harvest-season dinner. Because they’re sweet, I think they’d be overpowering as the main [...]
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 you serve around the holidays. One worthy of Cindy Loo Who. It happened to me last night. Luckily, I happened [...]
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 these lamb ribs at the butcher, I couldn’t resist. First, the meat was temptingly rosy and shot through with thin [...]
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 the Rustic Raspberry Vodka-tini I made the other night. It’s basically fresh raspberries, sugar, and a little liquor. You can [...]
