Ribs Under the Broiler

From the NY Times Dining Section 05.21.08

2008_05_21-TimesTop.jpgOur neighbors have pulled out the grill, but we're grill-less for now, and July seems a long time away. What do you do when you have no grill? Mark Bittman comes to the meat-lovers' rescue with tips and recipes for mock tandoori chicken, "grilled" ribs, and "barbecued" brisket - all done under your broiler. All of these are great additions to our own instructions on how to broil a steak in the oven. Try pork or chicken next!

More from the New York Times' Dining Section below, including a luscious Romanesco sauce with grilled spring onions from Melissa Clark, and a tribute to Robert Mondavi.

Importing a Spanish Spring - Melissa Clark makes Grilled Spring Onions With Romesco Sauce, inspired by the Catalan feast of calçots. Delicious!

A Young Man’s Passion for Beer Blossoms Along With His Hops - One way to deal with the hops shortage is to grow your own. This young man is in the running for a prestigious beer internship and has his own hop garden in Brooklyn.

Good Wine Reading With Mellow Aftertaste - Good wine reading.


Robert Mondavi's Legacy
Growing Coop in Flatbush
Bright Knife Guards
• From Bitten: What Suzanne Had for Dinner

(Top image credit: Andrew Scrivani for The New York Times)

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Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.