I grew up eating pig tails, being from Panama, my mom made them in a stew with red kidney beans, garlic, onions and thyme. I'm thinking about making them with a Louisiana twist but I was wondering if any of you have any other recipes?
Beef ribs can stand up to strong flavors. Here, a spicy-sweet rub with chili powder, cumin, cayenne, garlic, and brown sugar coats the meat, which is roasted to tenderness. Finishing on the grill with a smoky chipotle barbecue sauce ensures the meat gets a nice char and the sauce lacquers. Read more.