New York in 3 days... plus some baby back ribs

From Rye to New City The Bronx to Manhattan and places in between. Eating taking photographs and hanging out with family the week was an incredible blurr but an INcredible time.

We went on this 3 day trip to shoot for the book. We did get some amazing shots, and experienced sights sounds and tastes. I love the Italian and Chinese food in New York....... Try this Szechwan recipe for baby back ribs

New York certainly stands as a city of its own. There is no other in the world like New York. Think about it in these terms: Distinct and Designated cultural centers . Little Italy, China Town, Harlem, Upper West Side, SoHo, The Village, Broadway, Grand Central Station, Battery Park, Wall Street.....just to name a few. Each one offering tastes and sights of there own. I find it best to experience each one for about 2-3 hours and then move on.......This trip included a few new ones: Fulton Seafood market, Chelsea Market with some amazing small eateries and the Union Square market open on Tuesdays.....

Also had coffee and dessert at The Russian Tea room........"a treat even at $40"

Szechwan Baby Back Ribs
3 Slabs Baby Back Ribs, cut in ½
2 c Hoisin Sauce
2 tbsp Garlic, minced
2 tbsp Ginger, minced
2 tbsp Chinese Chili Paste
½ c Honey

1. Pre-heat oven to 450F. In a medium-large bowl combine all ingredients, mix well and then refrigerate.
2. In a very large stockpot of boiling water, place the ribs and cook on a slow rolling boil for about 1½ hours or until tender. Remove from heat and let stand for about 10 minutes until warm but not hot.
3. Evenly spread sauce on both sides of the ribs. In the 450F oven place the marinated ribs on a large cookie sheet with cookie rack. Cook for no more than 10 to 15 minutes until the ribs are shiny and the marinade has been baked into the meat.
4. Remove the ribs and let them cool, cut into individual pieces. Take what is let of the marinade and brush onto the unmarinated sides of the rib. Finish ribs by cooking on an outdoor grill.
5. Turn them evenly on the grill until crispy brown on all sides.

6. Allow to rest for 5 minutes cut and start licking your fingers...