
Ryan Scott's Grilled Chimichurri Dinosaur Ribs

Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach

See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…

How to Make Chicken and Lobster Piccata | Richard Blais

Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…

Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…

The Best Moments From 17 Seasons of the Show Will Make You Laugh…

How to Make Crabby Carbonara | Rachael Ray

Rach Chats "Firsts" In Flashback From Our First Episode Ever In …

How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…

How to Make Sesame Cookies | Buddy Valastro

Rach's Chef Pals Say Goodbye to Show in Surprise Video Message

How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …

How to Make Spanakopipasta | Rachael Ray

Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special

Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…

How to Make Shrimp Burgers | Jacques Pepin

Celebrity Guests Send Farewell Messages After 17 Seasons of the …

Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…

Celebrity Guests Send Farewell Messages After 17 Seasons of the …
You know what everything tastes better with?
A side of beans!
Which is exactly the point chef Ryan Scott made when he stopped by to share THREE scrumptious barbecue rib recipes that pair perfectly with baked beans.
Get all three of his ribs recipes below.

Ryan uses his chimichurri for double-duty: first, as a marinade, then as a zesty sauce on the side. He says to be sure to use indirect heat when cooking the beef ribs, and not direct heat, so that the beef cooks slowly and has time for the fat to render and the beef to become tender. (#Genius.)
Watch him make it in the video above!
2. BRULEED ST. LOUIS-CUT PORK RIBS
Ryan Scott's Bruleed St. Louis-Cut Grilled Ribs
This recipe works great on a charcoal grill, smoker or oven, and Ryan likes to use hickory or oak wood chips when smoking pork, as they both have a smoky flavor without overpowering the flavor of the ribs.
Ryan Scott's Char Siu Baby Back Ribs (Chinese-Style Barbecue Pork Ribs)
Shaohsing (Chinese rice cooking wine) and mirin (Japanese sweet rice cooking wine) give these pork ribs the signature flavor of char siu, or Chinese-style barbecue; look for both cooking wines in Asian grocery stores and food aisles. Ryan also uses red food coloring in his recipe to give the pork the red hue of classic char siu (but you can leave it out if you'd like).