I am a big fan of short ribs, and also enjoy a good marinade. There's just something about the way a few key ingredients can totally enhance the flavor of meat after leaving it to sit for a while in ...

Mary Sue Milliken’s grilled pork ribs are bold, spicy, herbaceous, slightly sticky and sweet-sour, lightly cured with a homemade seasoning — the recipe for it has evolved over several years — and ...

Rib marinade: Pulse all ingredients in a food processor until a smooth mixture forms. Ribs: Season ribs liberally on both sides with salt and pepper. Rub with marinade (roughly 3 ounces per rack), ...

Chef Mary Sue Milliken of Border Grill, Socalo and Alice B. says, “These are the best ribs I’ve made in a while. The trick is planning and patience. They benefit tremendously from curing with an herb ...

When you’re craving barbecue but don’t want to spend hours outside tending the grill, take the “grill” inside for low and slow oven-roasted ribs. This recipe takes inspiration from Korean barbecue and ...

We’ve all cooked that dry pork chop and wondered what went wrong. Today I’m offering a surefire way to enjoy that tasty pork chop without having to choke down dry meat. Pork has changed over the years ...

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When the temperatures skyrocket during the warmest months of the year, you probably don’t want to be stuck inside your kitchen, oven on and windows closed, preparing dinner for your hungry guests. Any ...

There’s no question that pork is one of the most beloved proteins (hello, bacon!). Thanks to its fat content, pork has a particularly juicy, succulent taste that sets it above other cuts of meat.