St. Louis–style ribs do very well in KCBS contests, and because they’re larger they tend to be a little bit easier to handle. A lot of folks favor them because they’re surrounded by more fat to flavor the meat, and when they’re cooked right, they’re tender and bursting with real hog flavor. I cook four racks of ribs at competition, so that’s what these recipes call for; that should serve a nice-size group of people, depending on appetites and on what else is on your menu. If you’re going to cook fewer ribs, you’ll still need to make the rub, marinade, and glaze. You can either cut those recipes in half or you can save the leftovers and use them on other meats (the rib rub, for example, would be great on a pork loin roast), and I’m sure I don’t have to tell you what you can do with leftover glaze (I like mine on burgers, though). Regardless of how many racks you’re cooking, the cook time stays the same.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
As energizing as an energy bar, with a much simpler ingredient list.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.