When choosing a summer cocktail to pair with barbecued foods, the type of barbecue sauce used is more important than the type of meat or vegetable.
"Spices can react tricky depending on the preparation, as can citrus and acid. Finding ways to complement these flavors is crucial," said mixologist Davin Affrunti. "My initial goal would be to find something that subtly cuts through the spices, yet still leaves a refreshing zing at the end. I'm thinking something like ginger beer would be a great go-to."
For this dish, short ribs are rubbed with an ancho chili paste and then either smoked on a grill or slow-cooked in an oven. The super-tender meat can be shredded over pasta or served with cornbread and coleslaw.
The 10 best Chicago Sun-Times recipes in 2008 include a rich lasagna, an heirloom tomato salad and a dense brownie. Also on the list are lime and ginger cream-cheese bars, barbecue shrimp on corn bread squares, and honey-thyme-glazed chicken with three-onion jam.
Robert Kabakoff, the award-winning chef at suburban Chicago's White Chocolate Grill, has this advice for cooks: Use great ingredients to get great foods. He talks about the artistry of baking, how travel inspires him and his favorite spices.