Crafting the ideal dry rub for pork ribs couldn’t be simpler ... just as good on pork shoulder roast, pork chops, spareribs, ...

Apply Rub: Liberally coat the tops of the rib rack, the back of the ribs, and the sides of the ribs. Make sure to press the ...

Slow cook the ribs. Stand the rib sections up in a slow cooker, arranging them parallel to each other. Add some water to the ...

Stir the garlic and chillies into the fermented bean curd mixture. Dry the spare ribs with paper towels, then put them in a medium-sized bowl. Pour the marinade over the ribs and mix well.

For the dry cured ribs, stir together all of the dry ingredients and rub them all into the rib of beef. Place the beef into a large plastic container and cover with any remaining cure mix.

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 ...

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 ...

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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.

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.