Smokey, Sweet, Tangy, Sticky: Ribs for a Summer Night
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Ian Knauer's Sticky Balsamic Ribs are my favorite recipe from Gourmet's last July issue. Smokey, sweet, tangy and sticky, they're wonderful party food on a star-filled night when you can eat outdoors. The meat falls off the bones into your mouth in a very appealing way. Serve them with tiny new potatoes roasted with onions and whole cloves of garlic, sliced tomatoes, corn and a big salad and you've got a pretty perfect dinner. After making them again and again, I've made a few changes to the recipe that we published.
Smokey, Sweet, Tangy, Sticky: Ribs for a Summer Night
Smokey, Sweet, Tangy, Sticky: Ribs for a…
Smokey, Sweet, Tangy, Sticky: Ribs for a Summer Night
Ian Knauer's Sticky Balsamic Ribs are my favorite recipe from Gourmet's last July issue. Smokey, sweet, tangy and sticky, they're wonderful party food on a star-filled night when you can eat outdoors. The meat falls off the bones into your mouth in a very appealing way. Serve them with tiny new potatoes roasted with onions and whole cloves of garlic, sliced tomatoes, corn and a big salad and you've got a pretty perfect dinner. After making them again and again, I've made a few changes to the recipe that we published.