That's when I turn to the oven. With a houseful of rib lovers ... Typically, you brine the racks of baby back or pork spare ribs for one hour. If you've never brined before, this step is pretty ...

Preheat the oven to 200 ... except the pork and mix well. Heat in a saucepan, stirring constantly until it boils. Remove from the heat and allow to cool completely. Lay the ribs in a flat dish ...

Fat means that the ribs have a good flavour so look for marbling throughout the meat and the ribs should be a pink-red colour. The key to good ribs is to marinate them well and cook them slowly ...

that the pork will be in the oven. For now, unwrap it and lay it rind-side down on a large chopping board. Put the garlic cloves into the mortar part of a pestle and mortar, or into a bowl you can ...

Have the butcher cut the pork spare ribs into pieces; it's very difficult to do it yourself. Rinse the pork ribs and drain them well. Put them in a bowl and add the soy sauce, rice wine ...

Leave both the wings and ribs to settle for a good 30 minutes. Light the BBQ or preheat the oven to 220C / gas 7. Pour off half the chicken cooking liquid and bubble it in a separate pan until it ...

Below is the recipe as prepared by Chef Cindy Gahai: Preheat the oven to 180°C. Season the ribs by rubbing with Dijon mustard, paprika, salt and pepper, then arrange ribs in a baking dish.

Nearest the top of the slab are the baby backs, with spareribs just below ... cooked on a grill or in the oven. Daddy passed in 2007 and I have never tasted ribs like that again, until now.

Sticky ribs are a fun, finger-licking barbecue treat. Baby back ribs are smaller and leaner than meaty, fattier spareribs and make ... or heat the oven to 275 degrees. If using a grill, grill ...