Pick a summery glaze –– or do all 3
Recipe: Grilled Baby Back Ribs with Sticky Brown Sugar Glaze (left)
Recipe: Grilled Baby Back Ribs with Zaatar Glaze (middle)
Zaatar is a Middle Eastern spice blend
Recipe: Grilled Baby Back Ribs with Basil Chile Lemonade Glaze (right)
Tart, spicy, and aromatic
James Beard award–nominated chef Mark Fischer is forging his own Southwest style at Restaurant Six89 in Carbondale, Colorado, with dishes like these ribs: They’re oven-braised with citrus and achiote, then finished on the grill with smoky chile sauce. At the restaurant, he uses boned beef short ribs, but we kept it simple by leaving the bones in. The recipe is also outstanding made with pork spareribs.
Meat expert Bruce Aidells drew on the Northern Italian heritage of Sonoma’s founding wine families for this recipe, creating crisp-edged ribs that don’t require additional sauce.
For these crisp, garlicky ribs, Alexander Ong, chef of Betelnut restaurant in San Francisco, uses Chinese red vinegar and mushroom soy sauce. If you substitute regular vinegar and soy sauce, they’ll be lighter in color and flavor but still delicious.
Nothing makes people happier than an ice cream float bar on a hot day. To serve 8 people, you’ll need at least 2 pts. ice cream or sorbet and 64 oz. cold soda or juice, but having extra encourages experimentation. Here are some of our favorite combinations.
Coffee Cream = coffee ice cream + cream soda
Coconut Citrus = coconut sorbet + grapefruit soda
Fro-yo Berry = vanilla frozen yogurt + sparkling berry juice
Double Lemon = lemon sorbet + sparking lemonade
Cook’s tip Serve the ice cream floats in heavy glass mugs ― they retain cold best. (Put mugs in the freezer an hour before using.)