Add salt, pepper and mustard to the beef spare ribs and in large skillet grill on both sides.
Once they are done, keep warm.
Using the drippings in the skillet add red wine, butter and mustard whisking until well mix.
Add salt and black pepper to taste.
Pour some Worcestershire sauce over ribs and some skillet gravy.
Steam asparagus with a little bit of salt.
Serve with ribs.
Preheat grill. Combine all ingredients in a large bowl with 1/2 cup water. Set aside to marinate for 10 mins.
Drain ribs and reserve marinade. In a small saucepan, bring reserved marinade to a boil. Reduce heat and simmer until thickened slightly.
Grill ribs until browned and tender. Pour sauce over ribs to serve.
Combine tomato juice, lime zest, lime juice, sugar, garlic and chili in a large bowl. Add ribs and turn to coat. Cover and chill for 3 hours or overnight.
Preheat grill.
Drain ribs, discarding marinade. Grill ribs until browned on both sides and cooked through.
Place ribs in 1 or 2 large zippered plastic bags.
Combine BBQ sauce, soy sauce, ginger and garlic.
Pour 1 cup BBQ marinade over meat, turning to coat.
Refridgerate remaining sauce and ribs for 1 hour or up to 3 days.
Turn bag over occasionally.
Drain, discard marinade, and BBQ on medium high for 15-20 minutes turning frequently.
Baste with remaining sauce.
Preheat oven to 325\u00b0F. Remove rind and excess fat from spare ribs and cut into 3 pieces. Combine all remaining ingredients in a large baking paper-lined ovenproof dish. Add pork and mix well to coat evenly in the plum sauce mixture.
Bake for 1 hour 30 mins-2 hours, turning the pork occasionally, until very tender and golden brown.
Cut ribs to bite size. Put flour,
Mix water, ketchup, tomato paste, brown sugar, vinegar, mustard, and salt in a slow cooker, stirring to dissolve brown sugar and salt.
Place short ribs into the sauce and stir to coat. Set cooker on Low, cover, and cook for 6hours.
In small bowl or tray, mix rub ingredients thoroughly.
Rub onto beef back ribs.
In a large hot skillet, heat oil.
Brown ribs for several minutes on each side in batches.
Transfer ribs to slow cooker insert.
Add remaining meal ingredients into slow cooker insert and mix thoroughly.
Cover and cook for 4-6 hours.
Serve over rice.
s well mixed. Place beef short ribs in a microwave-safe bowl
Soak beef short ribs in a large bowl of
edium heat until hot. Brown beef short ribs, in batches if necessary
Rub 8 to 12 beef short ribs with Gravy Master and brown in a large frypan.
After turning, add the garlic, onions and celery. While this is browning, mix together all the other ingredients in a bowl.
Pour over the ribs and mix well.
Cover and simmer for a couple of hours, turning often.
Add water, if it gets too thick. Serve over noodles.
Mix bbq sauce with soy sauce, ham and hickory smoked salt. Put ribs in a slow cooker and add this mixture to it and stir. cook on low 9-10 hours.
Serve over rice.
e underside of the ribs. Trim the ribs of excess fat and
Mix all ingredients except ribs in large shallow dish. Add ribs; turn to coat. Cover tightly and refrigerate for 4 hours or overnight.
Preheat the grill following manufacturer's instructions for using indirect heat. Cook the ribs in covered grill, for about 30 mins or until browned all over and cooked to desired doneness.
Rub five-spice powder over beef. Heat oil in a 6
ive-spice powder all over beef. In a 6-quart pressure
he ingredients, except the ribs, to a boil in
Reserve 1/4 cup. Add ribs to bowl, tossing to coat
Combine garlic, ginger, five-spice, honey, marmalade and kecap manis in a large bowl. Add ribs and toss until coated. Cover; refrigerate overnight.
Heat an oiled grill pan on high heat. Drain ribs; reserve marinade. Cook ribs, brushing occasionally with reserved marinade, for 5 mins each side, or until cooked through.
For the crunchy noodle salad, whisk vinegar, sugar, soy sauce, sesame oil and garlic in a small bowl. Place remaining ingredients in a large bowl. Add dressing; toss gently to combine. Serve with ribs.