Country-Style Ribs with Peach Ginger Glaze

Country-Style Ribs with Peach Ginger Glaze

Country-style ribs are often overlooked by alot of people.  Most people think they require a long slow braise and I use them in that respect as well for some dishes.  But most people don’t realize that whether they’re cut from the Boston butt or the blade end of the loin, they are perfect for marinating and grilling over direct heat. For slow braising I usually buy them boneless, but for grilling I prefer bone-in; it gives me something to hold on to while ripping into them.  This recipe results in tender ribs that are both sweet and savory and are sure to … Continue reading

Galbi-Korean grilled short ribs

Galbi

Everyone already knows my fascination with short ribs; succulent beef that becomes so tender it nearly falls off the bone after gentle braising for hours.  Those would be the larger “English” cut that divides each rib between the bone, but there’s other cuts popular in Asian cultures, especially Korea, where the “English” cut is butterflied into long strips away from the bone and yet another called “flanken”, that cuts thin strips across the bone.  This last cut became popular in Los Angeles and is simply referred to as LA Galbi and this is the cut I used for this recipe.  Galbi means “rib” in … Continue reading

Thai Pork Chops with chile garlic dipping sauce

Thai Pork Chops

It’s good to be back home.  I was gone for a few days helping pack my mother’s belongings and move her here closer to us.  While it’s always tough going through that time, I must say she was a trooper, taking it all in stride and looking at it as a new adventure in her life.  We cooked of course and had a wonderful barbecued pork tenderloin with a cherry and wine reduction sauce that my sister made.  It was out of this world good.  Unfortunately I didn’t get any pictures of it but did get some of the deer that roam up to … Continue reading