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

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.

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

But when it comes to pork spare ribs, we aren't the patient type. 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 ...

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 ...

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 ...

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 ...

When buying the pork spare ribs, have the butcher cut them through the bones into 1.5cm (⅔ in) pieces. If you try to cut them at home, it requires a very sturdy cleaver and a thick cutting board.