I love Chinese style ribs. They seem to have a sweet plum flavour/fragrance to them and the meat seems to be caramelised. I'd like to try this at home, how are
What's the best way to cook fall-off-the-bone baby-back ribs?
Last time I brined, the ribs came out ridiculously salty. Can someone provide me with a good brining method?
I was thinking about doing it as a time saving device - any recommendations?
I am looking for alternatives to using wood chips for smoking meats. I would like the process to actually smoke the meat. Liquid smoke/marinades are not what
Normally when I make bbq ribs in the oven at home, I have to prepare the ribs approximately a day ahead. I usually cover the ribs with a dry rub mixture (made o
What is the difference between Prime Rib and a Standing Rib Roast? (and a "rib eye roast" while you're at it)
I frequently buy a half or a whole lamb and always get a rack of ribs with this - but I never really know what to do with them. I've tried roasting them (which
It's football playoff time, and I have two racks of goat ribs. My cooking plan is to wrap the ribs in foil and broil them. Any recommendations about what to do
I am using a quick prep of ribs on a UV grill (that doesn't really hold a temp under 300'F; qed, no long slow cooking). I saw one other answer here where the ri
I'm making a rack of pork ribs and I want to try and cook them as low and slow as possible, with time not really being an issue. Just wondering if the warm sett
Two months ago I made a homemade sous vide cooker and I've had great luck so far. Last night I started a batch of 72 hour ribs and I'm really looking forward to
I slow-cooked spare ribs on my grill yesterday: I'm not sure if that picture does it justice, but they were very tasty. The problem I had was cutting and se
A specific recipe I like for preparing ribs involves a slow four hour soak at 250 degrees in the oven and then a grilling period. I was wondering, how badly is
I have beef short ribs that I'm not sure how to prepare. I'm not even sure what cut they are. They consist of only bone and intercostal meat. The blade fat and
I am leaving for about 7-8 hours and I was wondering if it's possible to pop the ribs in the oven before I leave and have them come out super tender. Ive seen s
I'm trying to get more flavor into my Memphis dry rub ribs. I'm cooking them slowly in an Applewood smoke oven, but I was also considering soaking the ribs in b
I don't have a smoker, but I love slow-cooked BBQ ribs. Would it be possible to cook ribs for 8-10 hours or however long I like in my kitchen slow cooker, then
tl;dr: I've got 6 lb of super-thick pork shoulder country style ribs. How long should I cook them in the oven if I want them to taste good? I recently bough
I am smoking ribs in a charcoal smoker. The smoked rib recipe that I am following instructs smoking the ribs at 225°F. My smoker is maintaining a temperatur