These Chinese-style Slow Cooker Spare Ribs feature a sweet and sticky glaze made with honey, hoisin sauce, and the perfect ...

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 ribs should have a glazed appearance and the meat should come away from the bones. Recipe courtesy of Rotis: Roasts for Every Day of the Week by Stephane Reynaud/Melville House Publishing ...

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 ...

Ken Hom shows you how to make thse melt-in-your-mouth Chinese spare ribs with a sticky, sweet sauce. Have your butcher separate the spareribs into individual ribs and then into chunks which are ...

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 ...

Cooking pork spare ribs low and slow in the oven is an easy way of reproducing some of the conditions that pit masters have when they're making barbecued ribs, brisket and even whole animals.

The technique can seem tricky in the beginning, but once it becomes muscle memory, you can easily make this without looking at the recipe. I particularly love making these ribs the day before an ...

Chef and author Aliya LeeKong stops by the TODAY kitchen to share two delicious recipes for red wine braised short ribs and smoky spicy corn pudding. Get the recipes! I'm a chef who loves using my ...

When the children were young, we used to eat ribs once a week. Their friends would come to play and often ask for this finger-licking and fun dinner option, with the meat full of goodness and ...

These braaied pork back ribs are tender, full of flavour, and finished with a smoky char that everyone will love. Serve them with a crunchy coleslaw for a perfect balance of smoky and fresh flavours.