Author: chefalice

Country-style ribs are less like baby back ribs or spareribs and more like well-marbled pork chops. They contain both lean loin meat and a section of dark shoulder meat. The trick to cooking these on the grill was getting both parts to cook evenly. We started with a simple dry rub of chili powder, cayenne, salt, and brown sugar, which encouraged browning while adding a complex sweetness. We cooked the ribs to 150 degrees, at which point both the light and the dark meat were nicely tender. We started the ribs over the hotter side of the grill for excellent…

A roast pork loin can be a delicious dinner, but not if it comes out of the oven with so-so flavor and dry, tough meat. Rubbing the roast with sugar and salt and letting it rest for at least an hour gave the roast a flavorful crust and seasoned it throughout so it came out of the oven juicy and tender. To add even more flavor to our roast, we butterflied the loin and applied a spice rub to the inside before rolling it back up and rubbing the outside with our salt rub. This gave our meat bold flavor…

For a complete pork loin dinner, we wanted a savory rub, an easy side dish, and a fragrant sauce and we wanted to be able to prep everything ahead of time. We rubbed our meat with savory spices and salt to infuse it with flavor, and then we gently roasted the pork at a relatively low temperature to keep it from drying out. This gave us tender, juicy pork, but we were looking for a crisper crust. Broiling the pork for just 5 minutes added the nicely browned exterior that was missing. To round out our meal, we wanted an…

Although quince jelly or jam is very easy to make, the hard fruit has to be cut up first and then cooked. Softer varieties (such as Limon Avasi or Esme) can be found at many Turkish markets.

A quick and simple treat for your family. An apple corer/slicer makes this yummy snack a cinch to make!