This content is for Great British Chefs Club members only.
Already a Silver or Gold member? Sign in here.
Pork ribs generally come as two different cuts from UK butchers: spare ribs and baby back ribs. While spare ribs contain more bones, baby back ribs are meatier and are generally considered a superior cut. Ribs need long, slow cooking to ensure they're tender enough to eat, so cook them gently in the oven or simmer them before glazing or serving with a dipping sauce. They can also be finished on the BBQ for a smoky flavour and caramelised finish.
Try rubbing ribs with spices before cooking, or serve them glazed with a sticky sauce. BBQ ribs are great finger food, and match well with classic sides such as potato salad and coleslaw.
17 Recipes | Page 1 of 9
17 Recipes | Page 1 of 9