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Kitchen Confidential

Staying in? Williams-Sonoma turns any meal into a gourmet experience.

Yes, you know Williams-Sonoma is basically a kitchen store, giving your usual meals the five-star treatment with novelty equipment, serving pieces and foods. But it's also a real open kitchen, where the staff cooks on-site. Stop in to sample treats that promote their sauces, spices and mixes, observe a new technique or equipment, take a bona fide cooking class (Summer Cocktails is a recent one), or meet a celebrity chef (Martha Stewart is just one name who's visited for a book signing).

Not aspiring to be a gourmet chef? There's enough here to tempt you. Peruse the world-class cookware, from brands like Le Creuset, Lagostina, All-Clad and Mauviel. And take a look at their pantry, set up like a food hall from Europe for Olivier Oils, Tupelo Honey and Belgium Pancake Mix. Dine in style with Emile Henry artisan dinner plates and monogrammed linens; for patio parties, check out the Nito woven chargers, and melamine plates and trays. Chances are, you'll want to eat in more often. Bon appetit!

Smokehouse Ribs

Ingredients:

1/4 cup chili powder
2 Tbs. sweet paprika
2 tsp. dried oregano
1 tsp. cayenne pepper
6 lb. spare ribs, cut into 3 slabs, each about 16 inches long
Kosher salt and freshly ground black pepper, to taste
1/2 cup wood chips
1 cup barbecue sauce

Directions:

In a small bowl, stir together the chili powder, paprika, oregano and cayenne. Rub the ribs on both sides with the spice mixture and season generously with salt and black pepper. Place the ribs on a baking sheet, cover with plastic wrap and refrigerate overnight.

Put the wood chips in a small bowl, add water to cover and soak for 30 minutes. Drain the wood chips and place them on a smoker tray to one side of a gas grill. Preheat the grill on medium-high heat, covered, until the wood chips begin to smoke, about 10 minutes. Turn off all but the left and right burners and reduce the heat to medium.

Set a grill-top smoking rack in the center of the grill over indirect heat. Place one slab of ribs on each shelf of the rack (the bottom slab will sit directly on the grill grates). Cover the grill and cook the ribs until the meat is tender and pulls away from the bones, about 2 hours, rotating the ribs among the shelves every 45 minutes. During the last 20 minutes of cooking, baste the ribs occasionally with the barbecue sauce.

Transfer the ribs to a carving board, cover loosely with aluminum foil and let rest for 10 minutes. Cut the ribs between the bones and arrange on a warmed platter. Serves 6.

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