Our brand-new Instant Pot Book

We've written THE Bible for every model of Instant Pot. Yep. Every. Model. Including the new Max machines. The recipes are written so that you can use whatever buttons you've got. They're written so about a third of them can be used with EITHER the pressure cooker or the slow cooker mode. They are 350 of them--including some of the most innovative "road map" recipes you've ever seen. And the book is priced to sell. Check. It. Out. Here. (Or by clicking the cover of the book for a link.)

Our Class For Aim Healthy U!

We're so exicted to announce our new class with Aim Healthy U! It's all about SHORTCUT COOKING. We've partnered with the folks at Clean Eating Magazine and at Vegetarian Times and we promise to get you in and out of the kitchen faster while cooking delicious, clean meals. Click this link for the course. And put in the discount code of MARK50 to get fifty dollars off the enrollment fee. We'll be with you every step of the way: in the videos as well as in Q & As online. We can't wait to meet you! Let's get cooking.



Bruce's first knitting class! It's all about a combination technique for purling in Continental knitting that will get you knitting faster than you can believe. Click here.

We're so proud of our pressure-cooker class, one of the most popular classes on craftsy. Click here. Bruce works with a stovetop cooker; Mark, with an electric one. Along the way, they make incredible meals: glorious chicken soup, a crazy-cheesy casserole (in 5 minutes!), an Italian-inspired stew, and even (yes) cheesecake.

To get a discount on Bruce's Craftsy cooking class, click here. And you'll learn how to be a better cook in 7 simple lessons. He covers the differences between low temperature and high temperature roasting, stove top and oven braising, as well as pan frying, sauteeing and making amazing pan sauces. The recipes along the way include a Southwestern Braised Brisket and Skillet Rib Eye Steaks with a buttery chipotle tomato sauce.


Our newest. 500 recipes. Every one, for calibrated for both stovetop and electric machines. Multiple sell-outs on QVC. Lots of recipes, lots of fun.

Get it from


Barnes and Noble

or independent booksellers.

Vegetarian Dinner Parties WINNER OF THE 2015 IACP PEOPLE'S CHOICE AWARD!

Join us as we explore the culinary possibilities of vegetables without any health or ethical claims. (Although if you're a vegetarian, we've got your back! Over half the recipes are vegan, to boot.) Go ahead. You want to throw a dinner party. And you want to see these recipes. They're some of the best we've ever crafted.

Barnes & Noble


Oblong Books in Millerton, NY (one of our local stores)

Book Loft in Great Barrington, MA (another local store)

Join Us!

We want to cook for you! And it can happen. Please join us at one of these fun events.

We've recorded a full class on shortcut cooking for Aim Healthy U! You can cook along with us. We're there to answer questions. We've got a zillion shortcut tips. I mean, you need this. Here's a link to get you registered in the class! Use the DISCOUNT CODE BRUCE50 to take fifty bucks off the price of the class.


Do you know why you're not using your slow cooker enough? Because up to two-thirds of the recipes in any given book aren't written for your model size! But we took care of that. With over 500 recipes, we've written a book that sizes out every one for almost every size of machine. And it's not just math. We've done the testing and worked out the ratios. You gotta see it to believe it.


barnes and noble

or independent booksellers.

Our Whole Grains Book

We move whole grains to the center of the plate! Experience whole grains, not as nutritional wonders, but as culinary superstars. Click on one of the links below to buy the book:



independent booksellers

Search Our Site
Email Us!
This form does not yet contain any fields.

    Sweet-and-Salty Pork Ribs

    Autumn's here! At least at our house in New England. The leaves are turning and coming down. The quality of daylight is unsurpassed; the air, sweater-worthy. Frankly, it's our favorite time of the year. We don't want to waste a minute of it.

    Sundays are precious. We're most likely to get out and take a walk on a Sunday, fall afternoon. Or we'll start the needed garden clean-up. Or we'll just take a drive. Anything, really, to get outside.

    So a very simple (7 ingredient!), hearty, satisfying pork dish out of the slow cooker is just the thing. There's not much to do for this one: brown the meat for more flavor (you need to counterbalance the maple syrup and soy sauce with savory notes) and turn on the machine. Then wait. That may be the hardest part. So get outside!

    One note: these are bone-in pork butt chops. You can sometimes also find bone-in pork shoulder chops--which would make a fine substitution here. If neither is available, buy a pork butt and ask the butcher to cut it into chops for you. And if all else falls, use country-style pork ribs (not the regular barbecue ribs). These last will be fattier and won't offer as much flavor--but there's no use standing on ceremony when a fall day is beckoning from your doorstep.

    • 4 1/2 pounds (2 kilos) bone-in pork butt chops (that is, 6 at about 3/4 pound each), trimmed of any chunks of fat
    • 2 tablespoons (30 grams) unsalted butter
    • 6 medium carrots, peeled
    • 6 medium garlic cloves, peeled
    • 1/3 cup (80 ml) maple syrup
    • 1/3 cup (80 ml) soy sauce
    • 1/2 teaspoon freshly ground black pepper

    1. Melt the butter in a large nonstick skillet set over medium heat. Add about half the chops and brown them on all sides, turning occasionally, about 5 minutes. Transfer these to a 5- or 6-quart slow cooker and brown the remaining chops in the skillet.

    2. Tuck the carrots and garlic around the chops. Whisk the maple syrup, soy sauce, and pepper in a small bowl until smooth, then pour over the chops.

    3. Cover and cook on low for 8 hours. 

    If desired, you can finish the sauce for a fancier dish. You don't need to--it'll just be very soupy. Here's how. Use kitchen tongs to transfer the ribs, carrots, and garlic to a big bowl. Pour the liquid into the cooker into a fat separator, wait a minute or so, and then pour the strained liquid into a medium saucepan. (If you don't have a fat separator, skim the sauce with a flatware tablespoon to remove as much of the surface fat as possible.) Bring the strained sauce to a boil over high heat; boil until reduced by about half, about 5 minute. Swirl in 1 tablespoon unsalted butter before serving.

    PrintView Printer Friendly Version

    EmailEmail Article to Friend

    References (2)

    References allow you to track sources for this article, as well as articles that were written in response to this article.
    • Response
      click here for the best 1965 mustang available
    • Response
      Response: Low Testosterone
      Sweet-and-Salty Pork Ribs - Slow Down Sundays - bruceandmark

    Reader Comments (1)

    Just what I need! I love the flavors... and now to convince husband to buy me a slow cooker! (I am an autumn lover, too)

    October 14, 2013 | Unregistered CommenterJamie

    PostPost a New Comment

    Enter your information below to add a new comment.

    My response is on my own website »
    Author Email (optional):
    Author URL (optional):
    Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>
    « Braised Beef Short Ribs and Rutabaga | Main | Slow Cooker Pulled Chicken »