short ribs and spare ribs. Both come from the same part of the cow and have tough connective tissue and a lot of fat. Because of this, braising is one of the best ways to cook beef ribs in the oven.

Spare Ribs At the other end of the baby backs ... far from the beautifully charred ribs of a barbecue restaurant. The quick ...

St. Louis-style ribs are a meatier and more delicious version of baby back ribs, so we asked an expert for tips on smoking ...

Cover them with the marinade so that they are well coated, then roast the ribs in the oven for about 15 minutes, making sure the meat is well basted with the marinade. The ribs should have a ...

Pour any remaining marinade over the ribs and bake for 45 minutes. Finish on the barbecue and serve when cooled to room temperature. Preheat the oven to 200°C. Combine all the ingredients except ...

Cooking pork spare ribs low and slow in the oven is an easy way of reproducing some of the conditions that pit masters have when they're making barbecued ribs, brisket and even whole animals.

When I want to eat smoked ribs ... kitchen by turning on the oven. Baby back ribs: These slabs of pork ribs are cut from around the loin and are smaller than spareribs (or St. Louis-style ribs ...

You can use either fu yu or naam yu for this dish. In Chinese cuisine, spare ribs are usually cut through the bone into smaller pieces, which makes it easier to eat with chopsticks. Have the ...

I like to get my hands in and rub everything in, then tip the ribs onto the baking tray and spread them out in a single layer. Cook in the oven for 45 minutes. Meanwhile, mix all the ingredients ...

Have your butcher separate the spareribs into individual ribs and then into chunks which are approximately 7.5cm/3in long. Alternatively do this yourself using a heavy sharp cleaver that can cut ...

You could finish the ribs off on a barbecue instead of the oven if you prefer. Place the ribs in a large, wide saucepan. Cover with water and add the onion, garlic, fennel seeds and star anise.

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.