"There's a 4-foot-long shelf in the kitchen at Station 13 that's packed with restaurant-size spice containers. Marty experimented with just about everyone until he finally came up with this "red, white, and green" seasoning blend." - From: Firehouse Food

"Pork has a natural affinity for sweet, rich caramel flavors. These "nouveau" Southern ribs are by no means traditional, but they are lip-smacking good." - From: Bon Appetit Y'All

"This two-step method for cooking baby back ribs produces sweet-spicy ribs that are "fall off the bone" tender." - From: McCormick

"These are wet, sticky, messy ribs that are beautifully glazed with the sauce during cooking." - From: Low and Slow

From: Famous Dave's Backroads and Side Streets