Pork Rib

Steve Katz of Potomac, Maryland, writes: "I would like to share a recipe for the most finger-licking baby back ribs you'll ever cook on your stovetop. The secret ingredient is Lapsang souchong tea, used in the braising liquid to give the ribs a smoky flavor. Active time: 45 min Start to finish: 2 1/4 hr

Debra L. Warren of Lake Forest, Illinois, writes: "I have often indulged in Jay Lovell's phenomenal cuisine at his Lovell's of Lake Forest restaurant, and the ribs he prepared for an event I attended were out of this world. Could you possibly persuade the chef to share the recipe?" The espresso powder gives the sauce great depth of flavor.

As with many widely made classic dishes, the recipe for alubias de Tolosa will vary with each Basque cook; however, this version is fairly representative.

Mango sorbet and gingersnaps would be a lovely dessert.

In a classic confit, meat cooks (and is then preserved) in its own fat. Here, lemons cook in their own juices to become the basis for an overnight marinade.

Thin slices of sweet potato can be grilled alongside the ribs, then drizzled with maple syrup. Have coleslaw and corn bread on the side, too. End with lemon meringue pie.

Pozole Blanco con Salsa de Chile de Árbol This dish is similar to the original white pozole that was created in the 18th century. Some regions now specialize in red and green versions. If you don't have a Mexican market nearby, you may have to order the pigs' feet and pork neck bones from your butcher up to one week before you plan to make this (ask the butcher to split the pigs' feet). If substituting pork neck bones for pigs' feet, you'll need a total of 4 1/2 pounds of neck bones for the soup.

From Keo's Thai Cuisine in Honolulu, this recipe calls for marinating pork ribs in coconut milk, lemongrass, ginger and soy sauce overnight. It's a delicious dish.

To create a meal around these sweet and pungent ribs, just add fresh corn on the cob and a salad of watercress, red onion and orange slices.

If hojiblanca or cacereña olives are unavailable, use other Mediterranean olives.

To make these slow-cooked ribs, the barbecue is used as a smoker. The instructions given here are for a standard 22 1/2-inch Weber kettle barbecue. Grilling times and vent adjustments will vary with different brands. The only special equipment needed is a charcoal chimney, which is available at most hardware or home-and-garden stores. Marinate the ribs a day ahead.

Provide knives so your guests can slice the sections into individual ribs. Have lots of damp paper towels on hand.

Meaty pork ribs usually take time to prepare and are full of calories. This quick and easy version keeps the flavor but leaves out the fat and the bones.

Slowly cooked ribs glazed with a spicy-sweet tomato-based sauce are the signature of K.C. barbecue. If you don't have a smoker, cook the ribs in a barbecue that has been converted to one. It may be necessary to cut the racks into four- to five-rib portions so that they all fit on the grill at once.

To make these slow-cooked ribs, the barbecue is used like a smoker. The instructions given here are for a standard 22 1/2-inch Weber kettle barbecue. Grilling times and vent adjustments will vary with different brands of barbecues, and it may be necessary to cut the rib racks into four- or five-rib portions so that they’ll all fit on the grill. The only special equipment needed is a charcoal chimney, which is available at most home and garden stores and hardware stores.

Juli Tsuchiya-Waldron of Tokyo, Japan, writes: "I was born in California but moved to Tokyo with my family when I was 6 years old. Now I'm 19, and have started a small craft shop where I sell my handmade place mats and coasters. Cooking is my other creative outlet. When my mother is too busy to cook for the family, I enjoy coming up with dishes that are interesting and nutritious but still quick." Serve the pork over steamed white rice.