Yes, these are the so-called Chinese BBQ ribs only they have nothing to do with a grill. They are entirely cooked in a conventional oven. And they are not red.
It happened one hot hot hot summer day. I had these wonderful, meaty baby-back ribs in the fridge but couldn’t find the strength to go outside (it was 39 C) and fire up my grill. Continue reading
I can’t imagine a bbq without spare ribs. Maybe I watched too many Clint Eastwood movies as a child, but I always wanted to make a whiskey (or burbon) based bbq sauce. I used it in combination with orange marmelade and it works so well. I always cook the ribs a couple of hours in the oven, covered, and then I throw them on the grill, basting with the sauce. They always come out melt-in-the-mouth, drop-off-the-bone delicious. Continue reading