So go ahead and give this recipe a try. Happy cooking! Have you ever tried 12345 spare ribs? The combination of "12345" ...

Combine the garlic, shallot, peanut and cilantro with the tomato sauce ... The ribs should have a glazed appearance and the meat should come away from the bones. Recipe courtesy of Rotis: Roasts ...

Ken Hom shows you how to make thse melt-in-your-mouth Chinese spare ribs with a sticky, sweet sauce. Have your butcher separate the spareribs into individual ribs and then into chunks which are ...

Go one better than ketchup with James Martin's homemade bbq sauce recipe - slather it on sausages ... Use as a dip or to coat spare ribs, chicken or sausages.

In Chinese cuisine, spare ribs are usually cut through the bone ... Mix in the sugar, soy sauce and rice wine. Finely mince the garlic cloves. Cut the chillies into thin rings, shaking out and ...

Place the ribs into a large container, pour over the marinade and massage the ribs to coat. Refrigerate overnight. When ready to cook, preheat the oven to 170˚C (150˚C fan-forced).

These Cajun ribs feature tender baby back ribs coated in a bold blackened Cajun seasoning, delivering a smoky, spicy kick.

When buying the pork spare ribs, have the butcher cut ... sturdy cleaver and a thick cutting board. Put the ribs in a bowl and add the soy sauce, rice wine, salt, pepper, sugar, cornstarch and ...

Chop the pork spare ribs into 3 cm pieces (your butcher may do this for you), then combine in a large bowl with the ingredients for the marinade. Mix well to combine, then marinate for 10 minutes.