Grilled Szechuan Spiced Pork Ribs at Roy’s

An appetizer so enticing you might not make it to the entrée. Executive chef Quy Trinh sears and then braises baby back pork ribs for four hours until they are ever so tender. He then glazes them with Roy’s house-made Mongolian sauce. The racks are grilled to-order and receive another treatment of the sauce before being garnished with white sesame seeds and chives. Some advice: BYO bib. $11, 620 E. Flamingo Road, 691-2053; 8701 W. Charleston Blvd., 838-3620.

Suggested Next Read

Mayra Trabulse

Mayra Trabulse

No meat? No dairy? No animal byproducts? Some would say this life isn’t worth living, but chef Mayra Trabulse believes adhering to a vegan lifestyle is, in fact, living life to the fullest. “I don’t miss anything,” Trabulse responds when asked if there is anything—ice cream, cheese, ranch dressing—that she misses now that she is 100 percent vegan. “When I think of the reasons—social, emotional, political reasons—why I don’t eat that stuff anymore, it makes it easy to not miss those foods.”

DTLV

RunRebs