Pork ribs

Fall-off-the-bone oven-roasted pork belly ribs

Roast a rack of pork belly ribs at a low temperature until the bones can literally be pulled off. Brush liberally with barbecue sauce and cook over high heat (broil or grill) to give the meat a lovely crust and rich color.

Cook time: 3

Servings: 6 people

Pork spare ribs with black beans and chili garlic sauce

Cooked Asian style, this braised pork ribs dish is salty and spicy with a hint of sweetness. That might sound like a description of a myriad of Asian dishes but let me tell you that saltiness and spiciness can be either flat or nuanced depending on the ingredients you use.

Cook time: 2

Servings: 3 people

Pork spare ribs braised in soda

I’d call it 7-Up pork ribs but Sprite was used here. Almost any soda drink can be substituted but I find that the citrusy ones are best for marinating and / or braising meat.

Cook time: 1 45

Servings: 6 people

Thai hot and sour soup (tom saap)

It’s nothing like Chinese hot and sour soup. Tom saap is lighter and brighter with lovely citrusy notes courtesy of lemongrass and kaffir lime leaves.

Cook time: 2

Servings: 4 people

Baby back ribs braised in spicy orange sauce

Lightly browned pork baby back ribs are braised in freshly squeezed orange juice, soy sauce, broth, orange zest, cinnamon, ginger and toasted Sichuan peppercorns.

Cook time: 1 40

Servings: 4 people