Suzi's Blog

Dead-Easy Pork Ribs with Palm Sugar Glaze from Cooking, Blokes & Artichokes by Brendan Collins

In Cooking, Blokes & Artichokes: A Modern Man’s Kitchen Handbook chef, and now author, Brendan Collings provides guidance to all men. Including the kitchen-challenged. You don’t really need courage to cook, just a smile, a great guide, and perhaps a beer in hand. Take this rib recipe. Simple, for he calls in dead easy. And…

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Xinjiang Cumin Lamb Ribs

Over the next two weeks, we have some holidays and the opportunity to create feasts with new flavors. This most elegant recipe is from Andrew Wong and his book A. Wong The Cookbook. Xinjiang is a province in the far northwest of China, huge in area with 1.6 million square mile and very distant from…

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Tangerine Sticky Ribs from Citrus

In Citrus, Valerie Aikman-Smith and Victoria Pearson offer chapters dedicated to different citrus fruits. There you will find ideas leveraging the specific chemistry each citrus variety offers. In the tangerine chapter you’ll find this lively riff on those sticky ribs you may relish in your local Chinese restaurant. Instead of the typical orange beef recipe,…

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Beef Ribs with Sorghum Glaze from Grill Nation by David Guas

Not all of us eat pork, so succulent pork ribs may not be on your menu this holiday weekend. But beef? That’s another animal. And this recipe, from Grill Nation by David Guas, makes the most of those beef ribs. The idea here is to marinate/cook in stages over a long time. It's classic, long-term barbecue.…

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