Loading
Setting the table...
Fetching the latest recipes from the archive.
Loading
Fetching the latest recipes from the archive.
Recipe tag
Recipes from the archive that share this tag, occasion, ingredient, or cultural root.
Back to recipe archiveThe Melting Pot
Memphis Ribs photo coming soon
Cross-era
Memphis ribs are a hallmark of American barbecue tradition, featuring tender pork ribs seasoned with a dry rub or coated in tangy barbecue sauce and slow-cooked over indirect heat. This recipe highlights the deep smoky flavors and rich history of Tennessee barbecue.
The Melting Pot
BBQ Chicken Pizza photo coming soon
1985-present
BBQ chicken pizza became a national restaurant-chain signature after chef Ed LaDou developed it for California Pizza Kitchen in the 1980s. It is pure late-20th-century American fusion: Italian American pizza form, California creativity, smoky-sweet barbecue sauce, and a weeknight-friendly topping lineup.
The Melting Pot
St. Louis Ribs photo coming soon
Cross-era
St. Louis ribs are a regional barbecue staple, characterized by trimmed spareribs cooked slowly and finished with a sweet, tangy tomato-based sauce. This style emphasizes tenderness, smoky flavor, and a balanced sauce, popularized in local barbecue traditions across Missouri and beyond.
The Melting Pot
Barbecued Chicken photo coming soon
1946-present
A backyard barbecued chicken recipe with bone-in chicken pieces cooked over indirect heat and brushed with vinegar-tomato barbecue sauce.
The Melting Pot
Barbecue Beans photo coming soon
1900s-present
A barbecue side dish of beans baked with bacon, onion, molasses, tomato, brown sugar, mustard, and barbecue sauce until thick and smoky.
The Melting Pot
Campfire Beans photo coming soon
1800s-present
Campfire beans belong to outdoor American cooking: beans simmered near a fire or baked in a Dutch oven for campers, hunters, ranch hands, and backyard cookouts. The modern version often uses canned beans and smoky meat for a quick, filling side.
The Melting Pot
BBQ Pulled Pork Sandwich photo coming soon
1920s-present
The pulled pork sandwich carries Southern barbecue into a portable form. Pork shoulder is cooked low and slow until it can be pulled apart, then served chopped or shredded on a bun. In Memphis and the Carolinas, slaw on the sandwich is part of the experience; elsewhere the sauce and smoke take the lead.
The Melting Pot
BBQ Ribs photo coming soon
1920s-present
Modern barbecued ribs are newer than their old-fashioned reputation suggests. They rose with commercial meatpacking, refrigeration, barbecue stands, and postwar backyard grilling. Today ribs are a holiday and cookout centerpiece, especially when cooked gently and sauced near the end so the glaze sets instead of scorches.
The Melting Pot
Brisket Sandwich photo coming soon
1900s-present
The brisket sandwich can come from two American lines: smoked barbecue brisket on a soft bun, or Jewish deli-style brisket on rye. Both turn slow-cooked beef into a handheld meal, with sharp pickles, mustard, slaw, or sauce balancing the richness.
The Melting Pot
Backyard BBQ Ribs photo coming soon
2010-2026
A backyard-style pork rib recipe with a brown-sugar spice rub, low indirect heat, apple juice, and a sticky barbecue sauce glaze.
The Melting Pot
Baby Back Ribs photo coming soon
1990-2009
A chain-era and backyard-friendly baby back rib recipe using a dry rub, low oven cooking, barbecue sauce, and a final uncovered glaze.
The Melting Pot
BBQ Beef Sandwiches photo coming soon
1970s-present
This sandwich turns pot roast into crowd food: cook beef until it pulls apart, simmer it in barbecue sauce, and serve it from a slow cooker or Dutch oven. It fits the late-20th-century world of booster clubs, church suppers, and game-day tables, where economical roasts could feed a line of hungry fans.
The Melting Pot
BBQ Meatballs photo coming soon
1960s-present
BBQ meatballs are a descendant of midcentury cocktail meatballs, especially the grape-jelly-and-chili-sauce party formula that kept showing up at buffets and church gatherings. Swapping in barbecue sauce made the dish feel at home on game-day tables: easy to spear with toothpicks, easy to keep warm, and unapologetically sweet-savory.
The Melting Pot
East Texas Chopped Beef photo coming soon
Cross-era
East Texas Chopped Beef is a barbecue style where beef brisket or chuck is smoked low and slow, then chopped and mixed with a tangy tomato-based sauce. The chopped meat is typically served on sandwich buns with pickles and onions, embodying East Texas barbecue traditions.