Ingredients: 500g pork spare ribs (1.1lb) 1 tsp minced garlic 1 tsp minced shallot (or white part of spring onion) 1/2 tsp ...

Duncan Welgemoed, of Adelaide’s cult diner Africola, loves the thrill of the grill. From the upcoming issue of AFR Magazine, ...

The world of barbecue is vast and complex, so we don't blame you if you can't tell traditional ribs apart from country-style.

Cooking spice rub-coated ribs in a slow cooker first means they ... These slabs of pork ribs are cut from around the loin and are smaller than spareribs (or St. Louis-style ribs), which are ...

Dry the spare ribs with paper towels ... Mix in more of your starch of choice, if necessary. Pour cooking oil to a depth of about 3cm (1¼ in) in a medium-sized skillet. Heat the oil to 170 ...

When he finally opened his own restaurant, he had managed to tweak and perfect the family rib recipe to make it a restaurant mainstay. While the exact blend of spices used at Fireside Grill is a ...

To ensure meltingly tender ribs that are cooked through, simmer in boiling water for 30-45 minutes then drain, cool and marinate overnight. The following day they can be grilled, barbecued or ...

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.

So, we got Franklin to give us the lowdown on how to put this dish together. "I prefer to start full spare ribs, meat side up, and cook at moderate temperatures until the surface has a nice mahogany ...

The key to good ribs is to marinate them well and cook them slowly and over a low temperature until tender.