xcept the ribs, to a boil in a medium saucepan
Preheat oven to 325\u00b0F. Line 2
Combine ribs and onion wedges in a large pot. Cover with
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.
Set oven rack about 6 inches from
Preheat oven to 350\u00b0F.
To make the barbecue marinade, bring lime juice, garlic, Worcestershire, ketchup, maple syrup, soy sauce, brown sugar, mustard, allspice and oil to a boil. Reduce heat and simmer for 5 mins, stirring.
Place ribs in a baking dish. Cover with 1/2 the marinade. Bake for 30 mins. Pour remaining marinade over top and bake for another 30-40 mins.
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.
Cut ribs to bite size. Put flour, salt and pepper in plastic bag
Combine pork ribs, soy sauce, 1 teaspoon rice wine, and salt in a
Saute onions in oil until brown. Add and simmer the rest of ingredients for about 20 minutes. Place the ribs in a pan. Cover lightly with foil and bake at 450\u00b0 for 15 minutes. Remove foil and spread sauce over all the ribs. Bake for 1 hour. Baste them frequently with pan drippings.
Brown onion in butter.
Add ingredients to onions and simmer 15 to 20 minutes.
Cook spare ribs in water; drain water off and add sauce to ribs.
Cook until tender, about 1 hour.
Put ribs in roasting pan.
Slice onions over top of ribs.
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.
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.
Preheat the oven to 300\u00b0F. Place a rack in a large foil
Preheat oven to 400\u00b0F.
Fill
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.
0 mins to marinate.
In a frying pan, toast peppercorns
In a large glass bowl combine
mustard, garlic and wine. Coat ribs in marinade, cover and chill for