The smoky taste of succulent grilled ribs sings to the barbecue lover's soul. Especially on the Fourth of July. A guilt-free salad of toasted barley accompanies barbecued ribs. Rib euphoria takes over.
Pleasure triumphs over propriety.
Ribs are marbled with fat and the meat is incredibly tender. I love cooking with Mel. He tackles new recipes daily, armed with more enthusiasm than a TV chef when the cameras come in for a close-up. No culinary subject is too complicated. No ingredient list is too complex.