These beef ribs are slow-roasted for hours in a traditional village oven, turning out smoky, tender, and packed with deep flavor.

Anyone can master the basics of Spanish cuisine at home, says famed chef José Pizarro. His latest book, The Spanish Pantry, focuses on ingredients key to the cuisine, from chorizo to jamón and ...

1. Put the ribs in a dish with the white wine, lemon zest, oregano and pimentón and marinate for one to two hours, or ...

Bake ribs low and slow (250 to 350°F) and wrapped in foil for tender, juicy meat. Check doneness with by using one or more of ...

Baby backs, spare and St. Louis style ribs are all great for a July 4th cookout. Here's advice on which o choose and how to ...

Coleslaw, potato salad and baked beans are a near guarantee ... Meats start on the grill and get finished in the oven – or ...

Smoke low and slow: Place ribs, bone-side down, on the grate and cook for 3.5–4 hours at 250–275°F, until the internal ...

Oven Baked then Grilled Ribs Ingredients For the Rub: ½ cup brown sugar 2 tablespoons kosher salt 2 tablespoons black pepper 2 tablespoons smoked paprika 1 tablespoon garlic powder 1 tablespoon ...

Preheat the oven to 200°C (400°F / Gas Mark 6). Place some foil on the base of a large baking tray or roasting tin (this dish gets quite messy!). Crush the star anise, fennel seeds and Szechuan ...

Slow-Roasted Medium-Rare Beef Short Ribs, Twice-Baked Potatoes with Bacon & Cheddar Cheese Test cook Lawman Johnson shows host Bridget Lancaster an ingenious method for making Slow-Roasted Medium ...