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Gnawing the Bones
Pork ribs with an Asian flair, first blanched, then fried, and finally braised, creating plates of sticky, chewy, aromatic goodness that made me a rib convert.
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Nice Rack
Smoked barbecue pork spare ribs with a side of creamy, chile-flecked corn pudding.
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The Carnivore
No recipe at the moment, just an adorable photo of my paleo poster-baby noshing on a rib bone. These were baby back ribs dry-rubbed and braised in the VitaClay for 2.5 hours, then brushed with a...
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