By James Martin
Inexpensive and full of flavour, spare ribs can be grilled, barbecued, roasted or slow-cooked. Not to be confused with spare rib roast (a large joint from the shoulder of the pig) they are usually sold as a whole rack, or cut into individual ribs that have been trimmed. Chopped up spare ribs can be added to stocks and stews to add flavour and 'body'.
Barbecue baby back ribs with celeriac slaw
Chilli-glazed sticky ribs
Slow-cooker apple-glazed ribs
Sweet sticky spicy ribs with red onion salad
To ensure meltingly tender ribs that are cooked through, simmer in boiling water for 30-45 minutes then drain, cool and marinate overnight. The following day they can be grilled, barbecued or roasted in about 15-20 minutes. Otherwise, to roast or braise from raw, give them about 45 minutes.
Article by Louisa Carter
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
