8 products were found matching your search for Spareribs in 3 shops:

If you need ideas, click here to review a recipe or watch this video! Just like our awesome Baby Back Ribs, these Spare Pork Ribs are different enough to be sold by Meat N' Bone. Spareribs are the meaty ribs cut from the belly of the animal after the belly is removed. St Louis Style ribs are usually grilled, instead of cooked under indirect heat like Baby Back Ribs. That said. Baby Back Ribs and St Louis ribs are NOT that different, they actually come from the rib of the animal. The St Louis rib

You will fall in love with the Baldwyn Clever by Oster. Made of high quality stainless steel, this knife features a thick blade and razor-sharp blade, making it your best tool to disjoint poultry, separate frozen foods, pound and tenderize cutlets and even crack spareribs. It features a stainless steel ergonomic handle for a safe and comfortable grip and precise cutting.

Contains 160 quick and easy recipes for delicious Italian-style meals, including penne with broccoli, fennel, and endive; stuffed pork spareribs; linguine with crushed black pepper; and many other favorites.

Includes over 200 recipes for such dishes as dry garlic spareribs, tomato tarts, crispy crunchy sesame chicken, hurry-up mashed potatoes, and crab linguine

A collection of 365 recipes for meals made in the wok features international dishes made with American ingredients, including Garlicky Salsa Chicken, Sticky Spareribs, and Scaloppine with Mushrooms. $30,000 ad/promo.

The world-renowned culinary expert shares a collection of 150 delectable Chinese recipes adapted for the modern American table, including such dishes as Iceberg Lettuce-Egg Drop Soup, Barbecued Spareribs, and Moo Goo Gai Pan. 25,000 first printing. Tour.

Jacqueline Higuera McMahan's personal history as an eighth-generation Californian adds spice to this sumptuous celebration of the first fusion food.” The recipes, blending Spanish, Mexican, and Californian cuisine, include Butterflied Lamb in Pomegranate Juice, Adobado (Chile-Soaked Pork or Spareribs), Grilled Trout Wrapped in Fig Leaves, and Strawberry Enchiladas with Sweet Milk Tortillas. With dozens of accompanying photographs in this collection of earthy yet sophisticated recipes of old California, McMahan also shares early California lore and memories of family meals.

Top food stylist and food writer Jennifer McLagan has a bone to pick: too often, people opt for boneless chicken breasts, fish fillets, and cutlets, when good cooks know that anything cooked on the bone has more flavor -- from chicken or spareribs to a rib roast or a whole fish. In Bones, Jennifer offers a collection of recipes for cooking beef, veal, pork, lamb, poultry, fish, and game on their bones.Chicken, steak, and fish all taste better when cooked on the bone, but we've sacrificed flavor for speed and convenience, forgetting how bones can enhance the taste, texture, and presentation of good food -- think of rack of lamb, T-bone steak, chicken noodle soup, and baked ham. In her simple, bare-bones style, Jennifer teaches home cooks the secrets to cooking with bones.Each chapter of Bones includes stocks, soups, ribs, legs, and extremities (except for whole fish -- they don't have any). Many of the recipes are simple, with the inherent flavors of the bones doing most of the work. There are traditional, elegant dishes, such as Roasted Marrow Bones with Parsley Salad, Olive-Crusted Lamb Racks, and Crown Roast of Pork, as well as new takes on homestyle favorites, such as Maple Tomato Glazed Ribs, Coconut Chicken Curry, and Halibut Steaks with Orange Cream Sauce. Stunning, full-color photographs of dishes like Rabbit in Saffron Sauce with Spring Vegetables; Grilled Quail with Sage Butter; and Duck Legs with Cumin, Turnips, and Green Olives are sure to inspire.In addition to the recipes, Bones includes a wealth of information on a wide range of bone-related topics, including the differences among cuts of meat, as well as the history and lore of bones.