Ribs

Bonus points for serving one huge stack and making your family get all Jenga on it for seconds.

Flanked-Style short ribs, used for Korean barbecue, are cut across the bones instead of between the bones. Start this recipe ahead of time; chilling the ribs after braising keeps them from falling falling apart when they served (and all braised meats taste better the next day).

Sweet pickled watermelon pairs perfectly with hearty country-style ribs—you need to try it to believe it!

Summer isn't the only time to enjoy sticky ribs-these baby backs! Showered with citrus zest, these also work well in winter.

Yes, he's a meat genius. There should be more of those.

Also known as Korean-style or cross-cut short ribs. We fell in love with this bone-in cut at Korean BBQ joints and are therefore partial to its Korean name (and flavor possibilities). Buy 2 pounds of cross-cut short ribs, each sliced lengthwise about ⅓ inch thick.

Unlike most braises, these ribs aren't browned before they're simmered. The long, slow simmer tenderizes the meat, and the ribs get their brown, shiny exterior from a soy and brown sugar marinade. 

I am pleased to announce that this recipe, for all its seeming complexity, can be done with even the most rudimentary barbecue situations. And once I conquered my grilling fear (and the flames stopped leaping), the entire experience was satisfying and ultimately delicious.

Okay, so this wasn't a huge hit at first, but I learned some important stuff to help you, Bridget and friendly readers, succeed.