Maple Barbecue Ribs

Last weekend, I had a proper kick-off to the summer season. Me and some of my girlfriends hopped in our cars Thursday night and headed west into upstate New York to the Lake George area. We stayed in a small cabin on a private beach and enjoyed the sunny weather. Our 3-day weekend consisted of reading on the beach, playing with Michelle’s puppy in the lake, riding around in a boat, and eating these ribs.

To learn more about these Maple Barbecue Ribs, head over to Cooking New England for the full post and recipe.

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4 Responses to “Spaghetti and Meatballs for a Crowd”

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    Nancy Blume-Watson — November 30, 2013 at 1:42 pm

    Jen made the meatballs for our family. She made both regular spaghetti and spaghetti squash for the carb watchers in the family. I chose the spaghetti squash to go with the meatballs and it was delicious! My only dissapointment was there were none left over when I checked the fridge for lunch! I can’t wait to make these!!!

    • beantownbaker — December 1st, 2013 @ 6:51 pm

      Let me know how they turn out for you. I’ve subbed bacon for the prosciutto in the meatballs in the past before. It makes a LOT so be ready for leftovers/

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    schatzi — March 19, 2014 at 12:59 pm

    I use a 19 oz package of Johnsonville Italian sausage (hot) for the ground pork and prosciutto when i make these meatballs. The gelatin is a key ingredient (don’t omit).
    I grew up in an Italian home and I gotta tell ya this is my go-to recipe for the best meatballs and spaghetti sauce.
    Making it this weekend for my manicotti — looking forward to the compliments!

    • beantownbaker — March 25th, 2014 @ 9:27 pm

      So glad you agree that this is a great recipe! The gelatin is definitely a key ingredient.

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