Where to find baby back ribs

Pro-tip — 1 crab cake is enough for 2 Eggs Chesapeake! Step 2 - Heat butter in a large frying pan over medium heat. Split the crab cake in half and shape into a disk. Cook crab cakes, turning only once, until dark golden brown on both sides, minutes per side. Step 3 — While the crab cakes are cooking get started on poaching the eggs. Bring a large, deep frying pan of lightly salted water to a boil. Reduce heat to maintain a low simmer. Crack 1 egg into a glass measuring cup, hold spout close to water's surface, and let egg slip gently into water.

Repeat with rest of eggs. Cook until eggs are softly set, 2 to 3 minutes. Using a slotted spoon, transfer as done to a large bowl of ice and cold water. Step 5 — Plating! Place a crab cake on each plate and slip a poached egg on top. You can also spoon on some caviar or fresh Maryland lump crab meat for some extra decadence because Mom deserves it!

Here are The Organic Butcher's top 5 tips and tricks to perfect your outdoor cooking. You might end up with a new go-to steak! Marinade - A good marinade can turn any cut into something to be admired on the grill.

Check out this simple and delicious Carne Asada Marinade recipe it takes 2 minutes to put together and you probably already have all the ingredients! Pro-tip — we prefer Bavette steak over Flank steak for this recipe.

Or better yet, salt them and let them rest uncovered on a rack in the fridge for a night, so that their surface moisture can evaporate. Pre-heat your pan or grill before searing - Patience is key! Happy Grilling! DIY Easter Ham Recipe If you're more of a do-it-yourselfer or looking for a fun project with the family we have the perfect recipe for you. They will come prepared with the aitch bone removed, skin-off and cut into the traditional cone shape for easy slicing.

We put together Brine Kits and a mouth-watering recipe to finish these incredible Hams in the oven. Make sure to start this process at least 4 days in advance or request it pre-brined. DIY Brine Recipe: 1. Heat 32 C or 2 GAL of water to a simmer. Make sure everything is fully dissolved. Let fully cool or add ice. Put in Fresh pork leg in the Brine Bag we provide and add the fully cooled brine mixture. Allow the fresh ham to brine for at least 48 hours. Remove, rinse and fully dry the fresh ham.

Mix all ingredients together. Let the pre-brined ham sit in the marinade for days rotating a few times throughout. Preheat oven to degrees.

Put the ham and its marinade in a roasting pan with the bone facing up. Baste every 30 minutes with the marinade and drippings until the internal temperature reaches degrees, approximately hours.

Let rest and fully cool. Set covered in refrigerator until it is ready to slice and serve. Buffalo Wing Recipe This is The Organic Butcher's go-to recipe for simple and delicious wings and can be used for both indoor and outdoor cooking. We adapted this recipe out of the Blue Ribbon Cookbook. Sprinkle the chicken wings with the dry rub seasoning. Let rest for minutes.

In the meantime, preheat the broiler or grill. Broil or grill the wings, turning once, for 20 minutes. Slather the wings with half of the Wing Sauce, making sure to coat both sides of the wings. Broil or grill until glazed and crispy, 10 to 15 minutes longer, turning once. Using a clean utensil, brush the wings with the other half of Wing sauce mixture before serving. To make the dressing: Mix together the sour cream and blue cheese. Serve with the wings. These octopus have a delicate, slightly-sweet, briny flavor and firm texture.

Arriving freshly from the waters of Spain, they can be deliciously cooked in a variety of ways: grilled, roasted, broiled, pan seared, fried, steamed, poached, braised, or as this recipe suggests, confit'd!

Ingredients Baby octopus, cleaned Garlic- 3 gloves, crushed Thyme, 5 sprigs Crushed red pepper, 2 tsp Olive oil- as needed Salt- 1 tbs. Instructions Preheat oven to degrees Fahrenheit In a large pot heat 4 cups or enough to cover the octopus of olive oil on low heat, for 10 mins. Remove from heat. Add thyme, garlic, crushed red pepper, salt and pepper to pot along with the cleaned octopus.

Confit in the oven for 2 hours. Take octopus out of oven, it is done when there is no resistance when cutting through with a knife. At this point you can cut the tentacles off for an easier sear or keep whole depending on your preference.

Sear to get a crust on the octopus. Serve with our house-made Chimichurri along with any starch or vegetable you please. Enjoy this list of recipes that make up our ideal Autumn farm-fresh feast.

Featuring all seasonal and locally sourced ingredients you can pick up at the shop. We love these recipes for their simplicity, not to mention they all cook at the exact same temperature for a fool-proof and impressive lineup to ring in the season with friends.

What's a Fall dinner party without some Virginia hard cider? Their Farmhouse-style, truly-dry hard cider is not only delicious, it pairs pefrectly with the dinner and is used in two of the recipes. This recipe is a great way to celebrate this local, seasonal ingredient. Place the butternut squash on a sheet pan. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.

While the squash is roasting, combine the Potter's apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.

This recipe was adapted from Ina Garten's. Click here for the original and printable version. Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.

Remove the potatoes from the oven, season to taste, and serve. This is an Ina Garten Recipe. I repeat: not from baby pigs. They also come with a higher price tag. After Andy Baraghani professed his love for fattier, more flavorful St. And if you want to feed the same number of people with baby back instead of St. This is a gamechanger for the flavor and the quality. Marbling refers to fat within the lean red meat that makes it juicier and more tender. For this reason, spare ribs tend to have more flavor than baby back ribs.

The reason baby back ribs manage to keep such an impressive price tag is the tenderness of the pork. It is lean, tender, and flavorful. The major defining factor of the appearance of baby back ribs is the curved racks. Spare pork ribs tend to be more of a flat rectangle as opposed to a curvy, short rack. They also have flatter bones that are longer, and marbling in the pork.

These are a few ways to identify the cut of spare ribs as opposed to baby back. Grill, boil, or barbecue your baby back rack as soon as you get it home from the store. The thicker and meatier spare rack is best treated to a low and slow cooking process.

Because of the location on the pig, the slab is tougher and will require braising and slow cooking to soften up. Spare ribs and baby back ribs are two global favorites that continue to show up on luxury high end dining menus as well as backyard barbecue shopping lists.

Pork ribs are an excellent nutrient source for your body, providing zinc and iron in abundance to help with immunity and other essential processes. Learn the key differences in location, size, price, meat texture, flavor, method of cooking, and appearance so that you know which type is your favorite. The beauty is that with so much variety, you can continue to try and cook new types of pork ribs until you find your favorite. Sign In Create Account.

Sign In or Create Account. January 4, What are Spare Ribs? What are Baby Back Ribs? Where Are They From?