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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Low and Slow Baby Backs

This is a superbly spiced summertime rib recipe. The addition of fish sauce(whether you make it yourself or buy it)adds a special Asian touch to an otherwise flavor-packed dish you can dive right into.


For 3 people


  • 3 pounds baby back ribs
  • 3/4 cup Korean marinade, or Teriyaki marinade
  • 1/2 cup orange juice
  • 2 teaspoons fish sauce, see NOTE
  • 1 green onion, thinly sliced
  • 1 teaspoon onion powder
  • 1/2 teaspoon each garlic powder and black pepper
  • Nonstick cooking spray

Low and Slow Baby Backs Directions

  1. Preheat grill to below medium flame. If desired, cut ribs into smaller pieces. In a small bowl, whish together marinade, orange juice, fish sauce, green onion and garlic; set aside.
  2. In another small bowl, combine onion powder, garlic powder and black pepper. Sprinkle over all sides of ribs. Coat ribs(bone-side down) generously with nonstick cooking spray(YES!! Right over the dry rub.) and place on top of grill grates over indirect heat. Close cover and cook at least one hour, according to your heat level, or until ribs are tender. Halfway through cooking, turn over and start brushing with marinade on the meaty side of ribs.
  3. Remove to serve hot.
  4. Enough for 3-4 people
  5. NOTE: If you don't care to buy a container of Fish Sauce but would like the flavor, simply make your own. It will not be the fermented type nor taste exactly like it, but it is simply delicious in its' own right. This will make much more than you need, so keep refrigerated until you need it again.....which will not be too long! Take 1(3.75 ounce)can sardines or mackerell, and drain well. Add to a food processor or blender with 1/2 cup light soy sauce and . Puree until as smooth as possible. Strain through a fine-meshed strainer and there you have it!