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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.