Place the ribs in a large pot and
The day before; cut the ribs into serving-size pieces.
Preheat one side of grill on medium (or
boil ribs in a large pot of salted water for about 30
ginger and sugar. Add pork. Set aside for 30 mins to marinate
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.
Mix the lemon juice, seasoned salt and oyster sauce together in a medium sized mixing bowl.
Pour over ribs, add fresh gound pepper to taste.
Marinate the ribs in the oyster sauce mixture for 5 hours or overnight.
Grill ribs under the broiler of your oven or on the barbecue until ribs are cooked throughout.
If doing on the barbecue turn frequently and barbecue on low to prevent burning.
lass bowl, then let sit for a minimum of 2 hours
br>Place the ribs on the pan
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.
Preheat smoker to 225 degrees F (110 degrees C).
Mix paprika, chili powder, onion powder, cayenne pepper, salt, and pepper together in a small bowl. Rub evenly over both sides of ribs. Place ribs, back-side down, on a wire rack.
Place rack in the preheated smoker. Add apple wood chips according to manufacturer's instructions. Smoke ribs until meat shrinks away from the bones, about 5 1/2 hours.
Remove ribs from smoker; cover with barbeque sauce. Wrap with aluminum foil. Let rest for 30 minutes.
Boil the ribs covered in water seasoned with seasoning and salt and seasonings for 20 min at a slow boil.
Cover ribs with your favorite barque sauce.
Lay the ribs out on a foil lined tray.
Roast the ribs in the over just below the broiler at 350 for 40 min, turning once halfway through.
ugar and cayenne; whisk. Place ribs in a large re-sealable
Place pork in 3 1/2 quart slow cooker.
Mix Brown sugar and first amount of water in bowl.
Add vinegar and soy sauce. Stir.
Pour over pork. Cover.
Cook on Low for 8-10 hours or on High for 4-5 hours.
Tilt Slow cooker and skim off any fat.
Stir second amount of water and cornstarch together in bowl. Add to slow cooker.
Cook on High for 15-20 minutes to thicken or pour into large saucepan to thicken on burner.
Slice between the bones to cut each rack into two equal portions. Brush ribs with marinade. Transfer ribs to a Dutch oven; drizzle with any remaining marinade. Add enough cold water to cover the ribs. Set the Dutch oven over high heat; bring to a boil. Reduce heat to low. Simmer ribs, partially covered, for 1 hour or until fork tender; remove ribs. Preheat grill to medium. Brush ribs with half of the sauce. Grill ribs, turning and basting frequently with remaining sauce, for 20 minutes or until ribs are very saucy and tender.
Place the ribs in a large pot.
Preheat oven to 350 degrees F (175 degrees C).
Mix together the brown sugar, ginger, cayenne, clove, cinnamon, paprika, oregano, pepper, salt, and lime zest; set aside. Squeeze the limes, and add the juice to the orange juice. Rub the ribs well with the spice mixture. Place into a glass baking dish, and pour in the juice.
Cover the dish, and bake in preheated oven for 90 minutes. Uncover, then continue cooking until nicely colored, 20 to 30 minutes more. Brush the ribs with the pan juices a few times while they are cooking.
For corn relish.
Fry bacon
o a boil. Add pork spare ribs; cook for 5 to 8 minutes
Place ribs in large pan or cast