Remove membrane from back of ribs. Combine sugar, Chile powder, paprika, salt, pepper, onion, garlic and cayenne together and rub about 2/3 of the mixture well into the ribs. Wrap in plastic and ...

Christmas leftovers do not have to feel boring or repetitive. Some dishes actually improve after a night in the fridge as flavors settle and blend. Instead of reheating the same plate again and again, ...

I tried three barbecue-ribs recipes from chefs Ina Garten, Guy Fieri, and Rachael Ray. Garten's sauce was thick and tasty, but Fieri's ribs were too sweet, tangy, and difficult to make. I thought ...