You can cook these ribs in the oven, or consider springing for a cheap offset smoker. Ask your butcher for a square-cut whole rib plate. Dinosaur ribs Serves 7 or 8 Special equipment: Butcher knife or large chef’s knife Nonreactive food-safe container large enough to hold the ribs Aluminum foil or a smoker 1 square-cut beef rib plate, 8 to 10 pounds For the marinade: 1 cup kosher salt 1 cup packed light brown sugar 1 cup soy sauce One 6- to 8-ounce can pineapple juice 2 tablespoons freshly ground black pepper Grated zest and juice of 1 lemon 2 teaspoons bonito flakes 1. To fabricate the ribs, take a bullnose butcher knife or large chef’s knife and cut the riblets off the bottom of the ribs at the joint where they meet. 2. Next, cut all the way through the space between the ribs with your knife, making sure that each rib has meat on it. Place the ribs in a large nonreactive food-safe container. 3. To make the marinade, combine the salt, brown sugar, soy sauce, pineapple juice, black pepper, lemon zest and juice, and bonito flakes and mix well in a medium bowl, using your hands to squish any lumps of sugar. Pour the mixture evenly all over the ribs and rub it in. Cover and refrigerate overnight. Set an alarm to wake up as early as you think you can. 4. When the alarm goes off, remove the ribs from the refrigerator and place them out at room temperature somewhere where they are unlikely to be molested by man or beast. Go back to bed. 5. When you wake up again, fire up your smoker or oven. You can cook the ribs at 220°F for 12 hours or at 250°F for 8 hours, depending on how early you got out of bed and what time you want to eat. 6. Put the ribs in (if using an oven, wrap them in foil first), sit back, and settle in for a day of lazily poking at the ribs. When the ribs are tender but not quite falling off the bone, they are ready. 7. Serve with the barbecue sauce, cold beer, and loud music. Meat Hook Barbecue Sauce Makes 3 cups 2 cups ketchup 1 cup water 1/2 cup cider vinegar 1/3 cup light brown sugar 1/3 cup granulated sugar 1 tablespoon freshly ground black pepper 1 tablespoon onion powder 1 tablespoon mustard powder, such as Colman’s 1 tablespoon fresh lemon juice 1 tablespoon Worcestershire sauce Combine all the ingredients in a non-reactive saucepan, bring to a simmer, and simmer gently for 1 1/2 hours. Remove from the heat and let cool for 45 minutes. Stored in an airtight container in the refrigerator, the sauce will keep for up to 1 month. Freezing is not encouraged. Excerpted from The Meat Hook Meat Book by Tom Mylan (Artisan Books). Copyright © 2014. Photographs by Michael Harlan Turkell. Illustrations by Kate Bonner.

Claire Tansey brings us her favourite summer dessert recipe that you can customize to your liking. Try adding in strawberries, rhubarb, or raspberries — the options are endless! Blueberry shortcakes Ingredients:

• 2 cups all-purpose flour
• 2 tbsp granulated sugar
• 3 tsp baking powder
• 1/2 tsp salt
• zest from 1 lemon
• 1/2 cup cold unsalted butter, cut into cubes
• 3/4 cup half-and-half cream, plus 1 tbsp for brushing
• 2 tsp coarse or granulated sugar for sprinkling
• 3 125-g containers fresh blueberries
• 3 tbsp granulated sugar
• 1 cup whipping cream
• 1 tbsp granulated sugar
• 1/4 tsp cinnamon

Method: Position oven rack so biscuits will sit in centre of oven. Preheat oven to 425F. Line a baking sheet with parchment paper. To make biscuits, choose 1 of these methods: With food processor: Pulse flour, 2 tbsp sugar, baking powder, salt and zest in processor bowl until mixed. Add butter. Pulse until coarse crumbs form. Add 3/4 cup half-and-half cream, pulsing just until dough comes together. Dough will be moist and soft. Do not add more flour, as it may toughen biscuits. By hand: Stir flour with 2 tbsp sugar, baking powder, salt and zest in a large bowl until blended. Using your fingers or a pastry blender , mix in butter until mixture forms coarse crumbs. Using a fork, gradually stir in 3/4 cup half-and-half cream, just until dough can be gathered into a ball. Dough will be moist and soft. Do not add more flour, as it may toughen biscuits. Turn dough onto a lightly floured counter. Divide into 6. Gently pat each into a circle about 3/4 in. thick. Place biscuits on baking sheet at least 1 in. apart. Brush with 1 tbsp cream. Sprinkle with coarse sugar. Bake until lightly golden, 12 to 14 min. Cool on a rack. Place half of berries in a large bowl. Using a potato masher, lightly mash. Stir in remaining berries and 3 tbsp sugar. Let stand 30 min. Pour whipping cream into large bowl. Add 1 tbsp sugar and cinnamon. Using electric mixer, beat until stiff peaks form when beaters are lifted. Assemble by cutting biscuits in half horizontally and layering with berries and cream. Kitchen tip: Shape the biscuits as gently and quickly as possible to get the flakiest results. Store them in an airtight container at room temperature for up to 1 day, or freeze for up to 1 month. Layer with berries and cream just before serving. Makes 6 [embed]bcid:3662804297001[/embed] Courtesy Claire Tansey www.chatelaine.com @chatelaine @tanseyclaire

Need an impressive, fool-proof meal for a BBQ party? Try Claire Tansey's flank steak paired with a savoury avocado tomato salsa. Flank steak with fresh salsa Prep time: 20 minutes Total: 30 minutes Ingredients for steak:

• 2 flank steaks (750 g each)
• 2 tbsp olive oil
• 1 tsp salt

Ingredients for salsa:

• 2 garlic cloves
• 1 anchovy fillet
• 1/4 cup drained capers
• 2 tbsp lemon juice
• 1 tbsp lemon zest
• 1/2 cup olive oil
• 1 1/2 cups packed coarsely chopped flat-leaf parsley
• 1 pint cherry tomatoes, halved
• 2 avocados, pitted, peeled and cubed

Method: Preheat barbecue to medium-high. Brush steaks with 2 tbsp oil, then sprinkle with salt. Season with fresh pepper. Barbecue steak, lid closed, 3 to 5 minutes per side for medium-rare. Transfer to a cutting board and let rest for 5 to 10 minutes. Whirl garlic with anchovy, capers, lemon juice and zest in a food processor until chopped. Add 1/2 cup oil and parsley, and pulse until coarsely chopped but not puréed. Scrape into a bowl and stir in tomatoes and avocado. Slice steaks thinly against the grain. Serve with salsa. Makes 4 servings [embed]bcid:3662780612001[/embed] Courtesy Claire Tansey www.chatelaine.com @chatelaine @tanseyclaire

So you were the lucky one to score maid-of-honour status, eh? The maid-of-honour usually takes care of planning all the bridal shindigs, including the bridal shower! If you’re a newbie to all things wedding-related, or just don’t know where to even begin, Shoana Jensen has some amazingly clever ideas to pull off the best bridal shower your girlfriends will ever attend. Hosting a baby shower? Take note of these crafty ideas, too! [embed]bcid:3633666135001[/embed] Courtesy of Shoana Jensen www.shoanajensen.com @shoanaj

Champagne shallot onion soup is a luxury soup that deserves to be served in a unique way — so how about a wine glass? Randy Feltis shares his delicious recipe and a serving idea that's perfect for parties! Champagne shallot soup  Prep time: 10 min Cook time: 1hour Special tools: 8 large wine glasses, foil Serves 8 Ingredients:

• 2 lb shallots
• 2.5 bulbs garlic
• 2 cups champagne or prosecco
• 2 tablespoons champagne vinegar
• 2 liters chicken stock
• 1 cup 35% cream
• Salt and pepper
• ‎1 nub butter
• Chopped chives
• Splash of olive oil

Method: Place 80 % of unpeeled shallots and garlic in small sauce pan, drizzle with olive oil, and give it a splash of champagne and salt and pepper. Cover with foil and roast for 45 minutes at 375 degrees. Remove and (once cooled) simply squeeze the goodness out of the skin and set aside. Peel remaining garlic, shallots, and sweat in large stock pot. Deglaze with vinegar and champagne, reduce by half. Add chicken stock‎, add roasted garlic and shallots. Simmer for 20 minutes and blend to smooth consistency. In a small bowl, whisk cream to a soft peak and season with salt and pepper. No plating! This soup is so awesome it deserves to be served in a wine glass. That's right, a big wine glass, perfect for mingling or cocktail parties. Portion 5oz into a large wine glass and top with a dollop of cream, garnish with chives! [embed]bcid:3633641112001[/embed] Courtesy of Randy Feltis www.thefarmhouse.ca @chefrandyf