Spare Ribs At the other end of the baby backs ... should be determined based on the type of ribs you're making. Some ...

Cover them with the marinade so that they are well coated, then roast the ribs in the oven for about 15 minutes, making sure the meat is well basted with the marinade. The ribs should have a ...

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

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. Combine all the ingredients except ...

Bring the foil together to make a parcel then put in the oven. Bake for between 2–3 hours ... and transfer to a small saucepan. When the ribs are cool enough to handle, cut into individual ...

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.

Have your butcher separate the spareribs into individual ribs and then into chunks which are approximately 7.5cm/3in long. Alternatively do this yourself using a heavy sharp cleaver that can cut ...

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 ...

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.

Add the spareribs or chops ... for 5 minutes. Bake the casserole, uncovered, in a preheated 400°F oven for 15 minutes, or until the rice is almost tender. Season the eggs with a little salt ...