Most oven rib recipes slather on smoke-flavored sauce for an ersatz barbecue experience. Could we get the smoky flavor and fork-tender texture of true barbecue indoors?
If the weather is too poor for grilling and a hankering for ribs strikes, is the only choice a trip to a local barbecue joint? Or could we find the answer in the home kitchen?
Buttermilk coleslaw can be wilted and watery. Here's how to get a pickle-crisp texture and a light but creamy dressing.
We use a pantry staple to shorten the time required to make
barbecue sauce—without sacrificing flavor.
Grilling outside means bold flavors and attractive char marks—and waiting for decent weather. Can a grill pan transport the hot grate from the backyard to the stovetop?
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