Spare Ribs At the other end of the baby backs ... far from the beautifully charred ribs of a barbecue restaurant. The quick ...

You can either reheat Peking spare ribs in the oven or microwave. The reheating process takes about 15-20 minutes in the ...

Gently reheat the short ribs and sauce in a deep pot on the stove over low heat until warmed through. Preheat oven to 300°F. Toast bay leaves, cardamom, cloves, allspice, chiles, and fenugreek in ...

You can use either fu yu or naam yu for this dish. In Chinese cuisine, spare ribs are usually cut through the bone into smaller pieces, which makes it easier to eat with chopsticks. Have the ...

Ken Hom shows you how to make thse melt-in-your-mouth Chinese spare ribs with a sticky, sweet sauce. Have your butcher separate the spareribs into individual ribs and then into chunks which are ...

It takes about 45–50 minutes’ simmering to make them tender – this will help reduce the cooking time in the oven and minimise some of the fat around the ribs. Skim off any foam that rises to ...

Leave both the wings and ribs to settle for a good 30 minutes. Light the BBQ or preheat the oven to 220C / gas 7. Pour off half the chicken cooking liquid and bubble it in a separate pan until it ...

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 ...

When buying the pork spare ribs, have the butcher cut them through the bones into 1.5cm (⅔ in) pieces. If you try to cut them at home, it requires a very sturdy cleaver and a thick cutting board.