Back ribs come from high back where they meet backbone. Back ribs contain 8-13 ribs, 3-6 inches wide, and require slow cooking. Spare ribs extend from belly to sternum, 6-8 inches wide, and contain more cartilage. Country-style ribs come from loin or Boston butt, featuring rib and feather bones
Shawarma is slow-roasted meat served on flatbread with hummus, tahini, and pickled cabbage. Traditional version sold by street vendors in Iraq, Israel, and Turkey. Can be cooked using oven, stove, or grill
Pho is a Vietnamese noodle soup made with beef and topped with fresh vegetables. The broth quality is crucial for the taste of the dish. The recipe was originally published in 2015 and has been updated with measurements