Whether it's a rack of baby back ribs, spare ribs ... spell on the grill than if it were being cooked raw. Give the ribs ...

Cook over charcoal for the best result ... The secret to these soft, smoky spare ribs swimming in a sticky, spicy glaze is grilling the ribs before slow-braising. Serve with a green salad and ...

pair the ribs with some pre-packaged Asian noodles ... up as you would with refrigerated leftovers. These Asian spare ribs ...

In Chinese cuisine, spare ribs are usually cut through ... As with many of the foods I fry, I double-fry these ribs. The first frying is to cook the meat; the second is to crisp up the crust.

If you like the meat to be softer, cook them longer. If you have the choice between baby back ribs and spare ribs, choose the latter, because the meat is moister. Ribs are usually sold with the ...

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 ...