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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!

New England Quick Ribs

If you are unable to find the citrusy, orange blossom honey, clover honey will do just perfectly. The difference? One comes from clover blossoms and is slightly less sweet than the other, which derives from the blossoms of orange trees.


For 4 people


  • 2 lb(s) country-style pork ribs(boneless)
  • 2 cup(s) apple jelly
  • 1/4 cup(s) orange blossom honey
  • 3 tablespoon(s) apple cider vinegar
  • 2 tablespoon(s) brown sugar
  • 1 teaspoon(s) black pepper
  • 2 teaspoon(s) prepared mustard
  • 1 teaspoon(s) garlic powder
  • 1/2 teaspoon(s) red pepper flakes
  • 1/2 teaspoon(s) chili powder

New England Quick Ribs Directions

  1. Throw the ribs in the freezer for about 30 minutes, or until just partially frozen. Remove and lay each rib on a cutting surface with the cut-side down. Slice each rib into thirds. This should give them about a 1/2-3/4-inch thickness per piece of pork.
  2. Meanwhile, preheat grill to medium-high heat.
  3. In a bowl, combine all ingredients, except ribs, and whisk until well combined. Lay the ribs on the grate of your grill and cook 1-2 minutes over indirect heat. Flip over and continue cooking an additional 1-2 minutes. Start basting with your New England glaze and continue cooking until meat is done, about another 3-4 minutes per side.
  4. Continue liberally basting on both sides. (Ne3ver mind what television chefs tell you about only flipping meat over only once or they will be tough. This is complete foolishness with meat this thin. Remove from grill and enjoy with any remainder glaze drizzled over, heated of course.