Because of their varying sizes and meat types, cook times on country-style ribs are a little difficult to pinpoint. True country-style ribs are very thick and can take up to an extra hour of cook time compared to the ones labeled “shoulder-cut country-style ribs.” If your ribs have a large cross-section of loin meat (light pink color), your cook time should be less or the lean loin meat will dry out. Your best gauge of doneness is a simple squeeze with your fingertips. If the meat feels rubbery, it needs more cooking. The meat from a perfectly cooked rib can be easily pinched from the bone. Over the years I have found that country-style ribs are an extremely versatile cut. They can be grilled hot or barbecued low and slow, and they partner well with dry rubs or marinades, sweet or savory. This recipe utilizes both a dry rub and a sweet sauce to highlight the flavor of the tender meat achieved by low-heat indirect cooking. One more word of advice: Don’t be bashful when applying the sauce. Slop it on!
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.