Sign Up
Sign Up

BBQ Ribs

View Recipe Details
Ingredients:
  • 4 racks St. Louis or Baby Back Ribs
  • onion powder
  • garlic powder
  • paprika (smoked, preferably)
  • brown sugar
  • high quality bbq sauce (or you can make your own)
Directions:
  • Dry the ribs off with paper towel, until they’re super dry. Put the racks on a large piece of parchment paper, or large sheet pans, or any kind of vessel to catch all the seasonings. Throw a small handful of salt at each rack of ribs; right on top is fine (we’re going to go back and rub all the seasonings in). Throw a healthy pinch (e.g., like the amount you can hold in 3 fingers) of the onion powder, and about half as much in garlic powder. About a tablespoon of brown sugar works, for each rack.
  • As promised, go back and rub all the seasonings in, aggressively, until it’s hard to distinguish any of the individual seasonings on the meat (they should be totally rubbed in). Massage them in if you need to.
  • Ribs do best on a grill, at first, and then finished in the oven. Either way, if grilling or broiling, do it over (or under) low heat. The idea here is brown the meat and the seasonings slowly, for flavor. After about 20 minutes on each side, remove the ribs and wrap them in aluminum foil, tightly, with no holes.
  • Finish the wrapped ribs in an oven, at about 350℉, for about 2 hours, but no longer than 4. Let them rest for a good 30 minutes once removed. Unwrap them, cut along the bone into single or double rib chops, and throw all the ribs (or a fraction of the ribs, depending on the size of your bowl) into a large bowl. Heat up the bbq sauce, and toss the cut ribs with the bbq sauce, until smothered all over. Perfection!

Mac & Cheese

View Recipe Details
Ingredients:
  • 2 lbs high quality elbow macaroni or other small size pasta (orecchiette works well)
  • 2 cans evaporated milk
  • 3 cups sharp cheddar cheese, shredded
  • 1 cup aged (i.e., hard) goat or sheep’s cheese, shredded
  • dijon mustard
  • 2 eggs
Directions:
  • Warm the evaporated milk in a very large saucepan (e.g., a dutch oven) over medium heat. Add the cheeses, and whisk somewhat aggressively and continuously until the cheeses are melted. Season to taste with salt - it should taste slightly over salted.
  • Boil the pasta until al dente or slightly undercooked, drain really well, and add to the cheese mixture, along with a healthy squirt or spoonful of dijon. Stir all of this together over low heat until really well combined and not too soupy. Take this off the heat and mix in the 2 eggs - make sure this is done off the heat and after the pasta has cooled just a little, otherwise the eggs will curdle. It helps to beat the eggs on their own, as if you’re making an omelet, before adding. This reduces the risk of curdling. The mixture should be nice and creamy. If it’s a little soupy still, you can put it back on low heat and stir gently until sufficiently thickened (this will happen rather abruptly, because of the eggs).

Coleslaw

View Recipe Details
Ingredients:
  • 1 head white cabbage, shredded
  • 1 head red cabbage, shredded (you can buy this pre-shredded, in a bag)
  • 3 apples, quartered, and sliced very thinly
  • honey
  • white wine vinegar
Directions:
  • Heat about ½ cup of honey with equal parts vinegar.
  • Toss the cabbages and the apples in a large bowl with the still-hot honey and vinegar mixture.
  • Add salt to taste, but be aggressive, as the cabbage can take a lot of salt.
  • Refrigerate for at least 2 hours.
  • Drain off the excess liquid prior to serving.
Close Modal Window
Sign Up

Are you interested in signing up to cook or to request meal delivery?

Sign Up to Cook Sign Up to Request Meals

Sign Up to Cook

1Step 1
2Step 2
3Step 3
Name(Required)
Address(Required)

Sign Up to Request Meals

1Step 1
2Step 2
3Step 3

Sign up here to request delicious, well-made meals from our community cooks!
Name(Required)
Delivery Address(Required)