Crafting the ideal dry rub for pork ... deliciously seasoned ribs straight from the grill or oven, and savor the flavorful ...

Have your butcher separate the spareribs into individual ribs and then into chunks which are approximately 7.5cm/3in long. Alternatively do this yourself using a heavy sharp cleaver that can cut ...

Pour any remaining marinade over the ribs and bake for 45 minutes. Finish on the barbecue and serve when cooled to room temperature. Preheat the oven to 200°C. Combine all the ingredients except ...

For the ribs, place the tomato ketchup ... For the potato wedges, preheat the oven to 200C/400F/Gas 6. Prick each potato all over with a fork and rub with a little of the oil.

Lucky for us, Phillip has his own recipe for some lip-smacking BBQ ribs that you can prepare at home, ready for when you go out to light the sparklers. Preheat the oven to 100c and slowly cook the ...

Stir the garlic and chillies into the fermented bean curd mixture. Dry the spare ribs with paper towels, then put them in a medium-sized bowl. Pour the marinade over the ribs and mix well.

Below is the recipe as prepared by Chef Cindy Gahai: Preheat the oven to 180°C. Season the ribs by rubbing with Dijon mustard, paprika, salt and pepper, then arrange ribs in a baking dish.

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