Summertime makes us hanker for the most delicious pork cut of all – ribs!  Whether baby backs or “St. Louis” style, they offer great flavor and succulent texture in so many preparations.  They are easy to find and inexpensive.  Here are three great ways to prepare them:  a classic oven barbecue; slow-cooked (or pressure cooked) in a delectable chipotle-tomato based sauce and served in soft tacos; and Asian, steamed in a simple black bean sauce, served over jasmine rice.

Menu

• Oven “Barbecued” Baby-Back Ribs with Karen’s signature sauce, complex, tart/sweet and fruity (served with a side of classic coleslaw)
• “Off the Bone” Pork Ribs in delectable chipotle pork taquitos or tacos with guacamole, cotija cheese, sour cream and shredded lettuce
• Asian Pork Ribs – steamed in black bean sauce over jasmine rice

Tuesday, July 1^st

Time 6 – 8:30pm                       Fee $47.50

Karen Reid ~ Karen has had a passionate love of cooking and good food since her childhood, where she got a solid grounding in cooking techniques from her mother. As an adult, raising a family, her repertoire expanded to include many cuisines and hundreds of recipes, including Asian, Mexican, French and American comfort foods, all of which she has taught at Pepperberries. Her philosophy is “Life is too short to eat processed food.” She loves to pass on to her students her many technique tips to show how cooking healthy, delicious meals at home can be easy and enjoyable. A special treat in some of Karen’s classes is the assistance of her husband, Tom, who acts as “breadmaster”, “grillmaster” and “steammaster”, depending on the class. Tom adds his own special knowledge of these techniques to the fun and information of Karen’s classes.