Similar Recipes
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Cajun-Spiced Barbecue Ribs
Trading in the barbecue standard of sweet and spicy, these Cajun-spiced dry-rubbed ribs are more more herbal, earthy, and have a slight kick that make them unique.
Chinese Fried Ribs with Fermented Red Bean Curd
These incredibly tasty Chinese Fried Ribs (marinated in red bean curd) are a favorite recipe in our family. At parties, we can’t fry them fast enough!
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Bourbon Baby Back Ribs
Baby back pork ribs get extra tender thanks to low and slow cooking on indirect heat. The bourbon-based barbecue sauce balances tangy, sweet, and spicy.
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Crispy Filipino-Style Fried Spareribs
What's better than spareribs? How about Filipino-style deep-fried spareribs. First marinated with garlic and vinegar, then deep fried until browned and crisp, they're an addictive plate of pork.
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Caramel Sauce
If there's one thing I like as much as taking apart ducks, it's making caramel. Burnt sugar and burnt butter are perhaps the most alluring scents in my kitchen, though the term "burnt" is used loosely here. More accurately, the...
Sticky BBQ pork ribs
I know not everyone has a smoker in their backyard, so here’s how I make American-style BBQ pork ribs with a regular household oven. I’ve also whipped some cornbread, cabbage slaw and homemade BBQ sauce (because it wouldn’t be BBQ without them).
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Oven Barbecue Pork Ribs
Want smoked ribs but don’t have a smoker? This method produces tender, juicy pork ribs in the oven with real smoked flavor.
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Smoky and Spicy Apricot-Glazed Barbecue Ribs
After years of learning convoluted tricks for making competition-worthy pork ribs, I've realized the ribs I like best are made more simply and have bolder flavors, like the earthy, spicy rub and fruity, smoky apricot sauce in this killer recipe.
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Competition-Style Barbecue Ribs
After spending the summer on these sweet and shiny competition-style pork ribs, it's time to share these perfectly tender and smoky beauties with you.
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Sous Vide Barbecue Pork Ribs
A sous vide barbecue pork ribs recipe that achieves the goals of traditional smoking—crusty bark and tender yet meaty texture—without the BBQ tools.
Photographs by Terri Fensel Is there any food that doesn't benefit from a dip in the deep fryer? Growing up in the South, my Thanksgiving tradition revolved around fried turkey, and I have an undeniable weakness for fried pickles. I've...
Serve With
Grilled Cajun Shrimp and Grits
Fire up the grill! This twist on Shrimp & Grits tops cheesy grits with cajun-spiced shrimp and spicy scallion-garlic butter. Pure summer comfort food!
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Cajun Shrimp
Dry-brined in a mixture of salt and baking soda then tossed in a balanced spice blend that packs subtle heat, this Cajun shrimp is tender, juicy, and packed full of flavor.
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Creole Succotash from 'Treme'
The succotash I grew up eating was a simple side dish of lima beans, corn, onion, black pepper, and a big hunk of butter. But despite my familiarity with the basic version, I am open to different interpretations of the dish (as long as it still contains butter, corn, and limas, of course). This creole succotash from the Treme cookbook is kind of like a tricked out version of the classic. In addition to the requisite vegetables, you'll find okra, celery, bell pepper, shrimp, and two kinds of pork...
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Grilled Shrimp With New Orleans-Style Barbecue Sauce From 'The Big-Flavor Grill'
If you've never had New Orleans-style barbecued shrimp, you're forgiven for thinking you're about to see a recipe for shrimp swamped in smoky-sweet BBQ sauce. Instead, get ready for a spicy, vinegary, garlicky, wow-that's-a-lot-of-butter sauce, and have a crusty piece of bread on hand to soak up every last drop when the shrimp are gone.
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New Orleans-Style Barbecue Shrimp from 'Mastering the Art of Southern Cooking'
Barbecue shrimp requires only quick stove-top cooking. And what it does have in common with barbecue is the spicy, saucy mess than ensues when sitting down to a big bowl of the stuff.
Cajun Blackened Fish
A classic cooking technique from the South, a mix of spices to create a sensational rub that turns black (but not burnt!) when cooked in a hot skillet!
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Cajun Burgers With Spicy Rémoulade
Create burgers that ooze with flavor by marrying your hand-ground beef chuck to smoky Cajun andouille sausage. Add the NOLA trinity of bell pepper, onion, and celery, top it all off with spicy rémoulade and blue cheese, and don't look back.
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Shrimp Boil Skewers
All the components of a shrimp boil—shrimp, corn, andouille, and potatoes—come together on a single stick.
Spicy Chicken Gumbo with Andouille Sausage
This Spicy Chicken Gumbo with Andouille Sausage is a really satisfying dish...so delicious. We based this chicken gumbo recipe off The Gumbo Shop in New Orleans and took a few small liberties with the ingredients
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Low-Country Shrimp Boil With Spicy Remoulade
A spicy, finger-licking shrimp boil has the makings of a bib-requisite backyard bash.