Also called a rack of pork, this cut comes from the rib center portion of the bone-in center-cut loin. It’s also a slightly fattier cut, which makes the roast both tender and tremendously flavorful.

While there's considerable appeal to a steak or roast, few cuts lend more ... fat quantity and the size. Beef ribs comprise a much heftier piece of meat, with each bone often more than twice the ...

Transfer the ribs to a flameproof roasting tin. Cover them with the marinade so that they are well coated, then roast the ribs in the oven for about 15 minutes, making sure the meat is well basted ...

Ask your butcher to French the roast and tie the rib between the bones. (Note the exact net weight after the roast is Frenched, since that determines the roasting time.) Remove the roast from the ...

Place the pork in a large grill pan. Spread the apples and onions around the pork. Scatter the rosemary and thyme sprigs over ...

For information on Sarah's cookbook, email her at cabincookery@gmail.com. Dredge roast in flour breading mixture, brown in frying pan. Place roast in slow cooker, season with old bay, Emeril ...

Southern culture has inspired BBQ, Cajun, Creole, Lowcountry, Floribbean and soul food that's smoked, stewed, braised and ...