Suzi's Blog

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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Baby Back Ribs from Comfort Food by Rick Rodgers

For your weekend consideration, rib, sticky, meat ribs. This baby back ribs recipe comes from Rick Rodger’s Comfort Food. In Comfort, Rick specializes in showing you the best of “the middle of the road.” So these are the best in standard baby back ribs. These are not super-hot or spicy, not over the top in any…

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Middle Eastern Ribs with Spicy Pomegranate Glaze from The Great Ribs Book by Hugh Carpenter and Teri Sandison

“Look at this,” I said. We were in Brooklyn, in the Middle Eastern community complete with aromatic restaurants and markets that burst onto the sidewalk with a variety food items we had never seen. I was holding a bottle of pomegranate molasses. “What will we do with it?” Suzen asked. She was not saying “no”…

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Very Sticky and Very Smokey Pork Ribs with Bourbon Glaze

I’ve mentioned the new book Smoke & Spice by Valerie Aikman-Smith in a previous post. I enjoy the book’s presentation with its focus on sauces and seasonings rather than the meat. Everyone secretly eats BBQ for the sauce. Yes, yes you do. Don’t deny the truth here. I’m not asking for a confession or entrance…

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