ine, ginger and sugar. Add pork. Set aside for 30 mins
xcept the ribs, to a boil in a medium saucepan
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.
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.
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 dried scallops in a small bowl and cover
Preheat oven to 325\u00b0F. Line 2
Preheat oven to 400\u00b0F.
Fill
Combine the garlic, ginger, oil, five spice, marmalade, maple syrup and Indonesian soy sauce in a shallow dish. Add the ribs and turn to coat. Cover and refrigerate overnight to marinate.
Preheat the grill to medium (you can also cook them in the oven on a medium heat). Drain the pork ribs, reserving marinade. Cook the ribs, turning and brushing occasionally with the reserved marinade, for 30 mins, until cooked through. Serve with green salad.
Set oven rack about 6 inches from
auce, Worcestershire sauce and sugar in a medium saucepan. Bring to
In a large glass bowl combine
Combine pork ribs, soy sauce, 1 teaspoon rice wine, and salt in a large
Combine ribs and onion wedges in a large pot. Cover with
Cut ribs into bite size pieces removing all excess fat from the ribs.
Put canola oil in a frying pan and add spare ribs. Cook on medium heat until brown.
Combine all other ingredients in a slow cooker and mix.
Drain meat and add meat to the slow cooker.
Make sure that the meat is covered with all of the sauce.
Turn slow cooker on low and cover.
It'll take about 6 hours to cook, make sure you stir occasionally to ensure that all of the meat is being covered.
Place tomato wedges in the bottom of a large pot over medium heat. Lay pork ribs on top. Add vinegar, sugar, and soy sauce in that order. Bring to a boil. Stir and cover pot partially with a lid. Reduce heat and simmer, stirring occasionally, until pork is tender, 30 to 40 minutes.
Preheat broiler. Combine char siu sauce, honey and garlic. Coat pork. Transfer to a wire rack placed over a baking dish and broil for 15-20 mins, turning and basting occasionally, until cooked through. Serve.
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 oven to 325\u00b0.
Mix barbecue sauce, onion and seasoning in baking dish.
Place ribs in sauce.
Roast, covered, for approximately 2 hours, until meat is done.
For quicker cooking, can be cooked in oven bag; cook approximately 1 1/2 hours.
Cut ribs to bite size. Put flour, salt and pepper in plastic bag