Supreme Cuisine: Iron Chefs' Favorite Recipes

When you compete as often as Bobby Flay does, it's easy to fall into a pattern. So he pushes himself to do something different each time, even if that means packing two time-consuming dishes — like ribs and loin — onto one plate, as he did during Battle Buffalo. To make the ribs fall off the bone in less than 60 minutes, Flay boiled, deep-fried and braised them. "I would never boil ribs unless I needed them to cook in a ridiculously short amount of time, which is what I have on Iron Chef," he says. The method worked perfectly, and Flay's tender ribs helped triumph against Chicago chef Rick Bayless.