Sometimes when I have you over for a meal, I won't plate your food, I'll just bring the whole damn messy butcher's block to you.  That is the ultimate rustic, comfort, family-style way to enjoy a meal in a Freehand Kitchen.  FHKing fun I say!  

In this case, it's a composed array of Sweet and Spicy Chinese Baby Back Ribs with hearty veggie fixings.  Ribs dry-rubbed overnight with powders of Chinese five-spice, cayenne, garlic, onion, mustard, and ginger as well as brown sugar, salt and white pepper. Braised for a few hours in chicken stock and star anise, then broiled with a honey-blood orange glaze of soy, sherry, garlic, and ginger for a nice crust. We also have some caramelized bacon, cabbage and red onion, sesame roasted cauliflower steaks, and house-pickled red jalapeños.