Everand Logo

Welcome to Everand!

  • Cook's Country

    Sweet-and-Sour Baby Back Ribs

    Jan 11, 2019 3 minutes
    by Matthew Fairman

    GROWING UP IN the South, I always associated ribs with sweet, tangy barbecue sauce. But for a midwinter game-day rib feast in my adopted hometown of Boston, I decided to look for something a little more surprising: something sticky, glossy, and tropical, with sweet and spicy notes of citrus, ginger, and jalapeño.

    My first decision was to use baby back ribs. I chose them because they cook relatively quickly and pack tons of pork flavor. A couple of 2-pound

    You’re reading a preview, subscribe to read more.

    More from Cook's Country

    Cook's Country3 min read
    Coleslaw Potato Salad
    WHEN YOU’RE LOADING up your plate at a cookout, it’s part of the experience to get a little barbecue sauce on your cornbread, some baked beans elbowing your mac and cheese, or a little coleslaw in your potato salad. The last of these combos is the in
    Cook's Country4 min read
    GETTING TO KNOW Mayonnaise
    Simply put, mayonnaise is a thick emulsion of oil, egg, and an acid such as vinegar or lemon juice. As ubiquitous as ketchup or mustard, it’s among the most common condiments in America today, found in refrigerator jars, tabletop squeeze bottles, and
    Cook's Country4 min read
    Smoked Chicken
    CHICKEN COOKED OVER smoke is a pure expression of the rich, savory flavors that occur when fowl meets fire. This is not individual pieces slathered with thick, brick-red sauce. Instead, this recipe makes a juicy, golden, deeply flavorful whole smoked

    Related