Leftover stew is stretched into a new meal.
This regional dish is deliciously meaty, a tad chewy, and doused in a boozy barbecue sauce.
Chicago ribs are typically smoked at about 200 degrees for at least eight hours. This slow-and-low cooking method delivers the moist, tender meat that defines Chicago ribs.
Tender meatballs, pasta, and greens are a great match-but we wanted to streamline this recipe to avoid most of the usual kitchen work.
Don't let the name fool you-this is one hefty sandwich showcasing tender pork pounded thin, battered, and pan-fried to a crunchy golden brown.