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

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

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 ...

Reserve any extra sauce. 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.

If you don't have that kind of time, you can always make our spicy oven-baked pork spare ribs, which come together in under an hour. But as much as we like our oven-baked version, you just can't beat ...

Add the bouquet garni, then immerse the ribs and simmer for 30 minutes over medium-low heat, skimming regularly. Transfer the ribs to a flameproof roasting tin. Cover them with the marinade so ...

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 ...

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.

Sometimes she made what I call “PTA moms’ food” – child-pleasing recipes that the mothers ... Have the butcher cut the pork spare ribs into pieces; it's very difficult to do it yourself.