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Spare ribs have more fat than baby back ribs and makes this cut of pork rib very tender. The pork preparation is basic, and cooked in the oven, with the key flavors being a result of the simple glaze. To avoid burning, don't over glaze the ribs. Allow them to cook slowly and baste them with the glaze multiple times during the cooking process for the perfect tangy spare ribs
Determined to become a successful chef, Kevin worked part-time at various restaurants while carrying a full course load in school at the Art Institute of Atlanta. After graduating with honors, he went on to hold positions at several well-known Atlanta restaurants including Atlanta Grill at The Ritz-Carlton, Two Urban Licks and Woodfire Grill. In 2006, he and his wife Callie moved out west to Portland, Oregon, where he worked as the Executive Sous Chef at Fife Restaurant. Missing friends and family, they returned to Atlanta last year and Kevin became the Executive Chef at Woodfire Grill, where he is also a partner. Hot wings are his favorite junk food, and the five ingredients he keeps on hand at all times are banyuls vinegar, smoked pork, espelette pepper, lemon oil and lard.
