Pull the membrane off the back of your ribs to allow smoky goodness to bathe the meat. It’s really slippery—use a paper towel ...

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 ...

Serve it up over rice to make it even heartier. This traditional black-eyed pea stew is often served as a good luck food on New Year's but it can also be made throughout the winter (or year), too.