Tender spareribs coated with a rich, sweet pecan barbecue sauce -- they taste great, but this recipe was certainly not the prettiest dish to shoot. Cut up, it would look like little more than a brown mess. We felt the best way to tackle the dish was to show the ribs on a cutting board right before they're sliced, with the meat in the foreground to show the rich texture of the ribs and sauce, and the cleaver still clean (a messy cleaver would, at the least, be distracting). Click here for the recipe.
Irfan Khan / Los Angeles Times
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