Check out Boston-based chef Ken Oringer's recipe for country-style ribs. All you need: a grill, soy sauce, onion, pork ribs, and a few other ingredients—including a bottle of Mexican Coke.

As with most things, there's debate about marinade versus dry rub, whether to precook, or what the best way to grill ribs is. However, you can follow some simple rules of thumb in order to avoid ...

Once cooked, drizzle the marinade over the aubergine and serve. “With vegetables it’s best to marinate after ... then serve. Place ribs in a dish and pour over two thirds of the marinade ...

The key to good ribs is to marinate them well and cook them slowly and over a low temperature until tender.

Transfer the ribs to a flameproof roasting tin. Cover them with the marinade so that they are well coated, then roast the ribs in the oven for about 15 minutes, making sure the meat is well basted ...

Put the ribs in a bowl and add the soy sauce, rice wine, salt, pepper, sugar, cornstarch and 10ml (2tsp) of cooking oil. Mix thoroughly and leave to marinate at room temperature for about 30 minutes.