389 rob recipes

Akudjura (dried bush tomato) crusted Ribeye steak served with broccolini, shitake mushrooms and wattleseed jus.

This recipe is my glorified version of a Polish "kapusta," made hearty with the addition of country-style pork ribs, mushroooms and bacon. Traditionally, it is served with "kluski (potato dumplings)" or egg noodles and rye bread.

This is one of my old tried and true recipes. The original recipe card is so faded that I can hardly read it!

Near perfect pork ribs with a beautiful sweet, tangy and sticky exterior and fall off the bone meat.

Beef short ribs baked with garlic, onions and carrots in a barbecue sauce. Tender, tasty and succulent.

BBQ lamb ribs grilled until the skin crisps, then brushed with a honey, soy and red wine glaze over a cooling fire so it caramelizes instead of burning. Juicy, tangy ribs straight off the grill.

Slow roasted (in a slow cooker) pork ribs in golden mushroom soup.

Barbecued country style pork ribs simmer first in lemon-onion water until tender, then grill over slow coals slathered in chili-spiked lemon BBQ sauce. Two-step technique guarantees fall-apart tender ribs with no leathery edges.

A no-mayo potato salad tossed with smoky grilled corn, fresh dill, and a grainy mustard vinegar dressing. Light, tangy, and vegan, the perfect cookout side that won't wilt in the summer heat.

Easy grilled pork ribs; dry-rubbed with spices, slow-baked, and then finished on the grill with a vinegary basting sauce.

Slow cooked beef short ribs that simply fall off the bone in a delicious Chinese style barbecue sauce. Packed with flavor and nearly hands-free preparation using your slow cooker or Crockpot.

Slow cooker German short ribs braised in red wine, chili sauce, and brown sugar with a tangy hit of vinegar and Worcestershire. Fall-off-the-bone beef served over wide egg noodles.

Side ribs are cheaper than back ribs - there is lots of bone, but you can still get nice portions of meat.

Boneless beef short ribs, slow braised in a small crockpot (or pot if desired) perfectly sized for two servings.

Nothing new under the sun, just my rendition of very popular dish in Eastern Europe, inspired by various cuisines of Carpathian Mountains. Cooked quite quick in a pressure cooker.

A beef vegetable soup made with homemade stock made one day ahead, featuring tender shredded beef, diced vegetables, and fresh herbs. A comforting and flavorful meal loaded with beefy goodness.