Fourth of July: Roasted Pork Ribs Menu
Bruce Aidells, author of Bruce Aidells's Complete Book of Pork, loves to barbecue spareribs, but his favorite way to prepare them is to generously season the ribs with a mix of aromatic herbs and spices and slow-roast them until tender and crisp. Like his favorite Tuscan cooks, he finishes the ribs with a simple balsamic glaze.
F&W's Mad Genius Tips and More Featured Video
Congratulations to Mei Lin, winner of Top Chef Season 12.