Colombian cuisine

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Spare ribs

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Surface lift

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List of marine molluscs of Mozambique

Great BBQ Challenge

Malaysian cuisine

Sope

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Last Kiss

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Lay's

Recipe13

• I found some discounted short ribs at my favorite supermarket and was looking for a recipe that didn't involve tomatoes. (allrecipes.com)
• This ribs recipe is slathered in a sweet-smoky sauce of ketchup, molasses, honey, and chipotle peppers. (bhg.com)
• You need just five ingredients to make a big batch of this slow cooker country-style ribs recipe. (bhg.com)
• Baked beans are a perfect side dish for this slow cooker ribs recipe. (bhg.com)
• My husband adores this recipe for Asian ribs, and I love how good it makes the house smell! (tasteofhome.com)
• Made this recipe with 2 1/2 lbs. baby back ribs. (tasteofhome.com)
• Or if you are like me, it may become your go-to recipe for ribs. (middletownpress.com)
• If you follow these tips and the recipe below, you will be amazed at how easy it is to make ribs in your own backyard. (middletownpress.com)
• I followed the basic recipe for my Restaurant-Style Prime Rib , which gives your roast a glorious crust AND evenly cooked meat on the inside (as opposed to well-done on the outside and rare on the inside). (thehungrymouse.com)
• This recipe uses gentle heat and wood smoke to bring the rotisserie prime rib up to an internal temperature of 100°F. Then, the prime rib is removed from the spit, sliced into massive steaks, placed on the grill grate and seared over a wood fire. (kalamazoogourmet.com)
• This recipe borrows from so many classics -- Julia Child, Paula Wolfert, Pierre Franey -- that I gave up trying to credit anyone and am just calling it plagiarized short ribs. (food52.com)
• This lovely recipe for beef short ribs is marinated, rubbed with spices, then braised in a tasty liquid with autumn vegetables. (cookingnook.com)
• Although short ribs are available in most supermarkets, this recipe works best with short ribs that are cut "California style" or "L.A. style. (bellaonline.com)

Brisket11

• It's a hearty platter of pulled pork, brisket, your choice of chicken or ribs, texas toast, and pickles. (forbes.com)
• We've had the chicken, ribs, and brisket and don't find any of it really worth going back for. (tripadvisor.in)
• Even down in beef-centric Texas, pork ribs are in high demand, constituting one-third of the state's "holy trinity," along with brisket and sausage. (seriouseats.com)
• There are seven meat options on its platters - pulled pork, smoked sausage, chicken tenders, turkey, beef brisket, chicken and St. Louis ribs - and you can also choose a two- or three-meat combo. (augusta.com)
• Meanwhile, Nancy had a brisket platter and Greg copied me with the pulled pork, adding a side of potato salad. (augusta.com)
• Nope," he says, watching me devour a platter of brisket, whose drenchingly moist, thin slices practically melted on my tongue. (philly.com)
• Appease your appetite with a smoked sausage platter, a chopped brisket sandwich or a bone-in pork chop. (louisianatravel.com)
• Be it slow-smoked brisket or charcoal-grilled ribs or even house-cured pastrami, nothing else matters if the barbecue isn't delicious. (southernliving.com)
• Whether you are a brisket fan or devour ribs right off the bone, Boston has many options for barbecue at its best. (cbslocal.com)
• Brisket, pork belly, ribs, chicken and turkey can be ordered with hot sides like broccoli-cheese casserole or cold sides like carrot and raisin salad. (cbslocal.com)
• There are five barbecue sauces to enjoy the brisket, ribs and pork with. (cbslocal.com)

Sauce34

• Ribs are perhaps the biggest debate among barbecue enthusiasts, with the largest debate concerning whether or not to coat the ribs in barbecue sauce or eat them dry. (ehow.com)
• Ribs can get messy while eating, especially when slathered in barbecue sauce, a factor that must be considered when you eat spare ribs. (ehow.com)
• Asian-style barbecue spare ribs are commonly served over a bed of rice to absorb the excess sauce and vegetables on the side. (ehow.com)
• While heavy-duty paper plates might be able to support the weight, wet barbecue sauce and other wet foods can soften them, making it easy for a rib bone to poke through the plate. (ehow.com)
• Spare ribs coated in barbecue sauce inevitably lead to sauce on your fingers, mouth and sometimes even your cheeks when you eat the ribs with your hands. (ehow.com)
• Famous for its renowned three-hour spit-roasted chicken, its perfectly tender ribs and delicious BBQ sauce, St-Hubert offers a friendly atmosphere perfect for enjoying a meal with family or friends. (opentable.com)
• Serve sauce over the short ribs. (allrecipes.com)
• For a pleasant sweet-savory mix, a can of cranberry sauce balances out the smoky heat in these chipotle ribs. (bhg.com)
• Drizzle some of the sauce over the ribs. (bhg.com)
• This traditional sauce is from the department of Antioquia, Piqueteaderos are rustic eateries that serve a variety of fried foods and specialties in platters for sharings. (wikipedia.org)
• I boiled and simmered the marinating liquid for a good 7 minutes, added half the amount of the cornstarch mixture and served the ribs with this sauce on the side and a salad. (tasteofhome.com)
• cook 30 min or until ribs are fork-tender and sauce is thickened. (wegmans.com)
• Each serving (7 oz rib w/ bone, 3/4 cup sauce) contains 410 calories, 12 g carbohydrate, (3 g fiber), 28 g protein, 25 g fat, (10 g saturated fat), 85 mg cholesterol, and 300 mg sodium. (wegmans.com)
• Start these fall-off-the-bone baby back ribs in the slow cooker, then baste with a sweet-and-smoky homemade sauce and grill until nicely charred. (myrecipes.com)
• Brush sauce on top and bottom of rib sections. (myrecipes.com)
• Pour remaining sauce over ribs and serve with warm steak fries. (myrecipes.com)
• Here, we outline the 'cue scene in ash and sauce and gnawed ribs. (phoenixnewtimes.com)
• These ribs were tender and good with or without sauce.The. (tripadvisor.in)
• At the beginning of the final hour of smoking, open the smoking chamber and brush on a generous amount of sauce to the top, bottom and sides of the rib racks using a basting brush. (ehow.com)
• Those traditional hog-killing dinners featured fresh roasted spare ribs and chine served with bread, potatoes, apples sauce, and cabbage or greens. (seriouseats.com)
• If you can reach down to the bottom of the pot with a spoon, grab some of the sauce and pour it on top of the ribs. (ourbestbites.com)
• Take the ribs out and then turn the saute feature back on your pot and bring the sauce to a simmer for about 10 minutes to thicken, if needed. (ourbestbites.com)
• Tender, juicy ribs with a quick homemade bbq sauce. (ourbestbites.com)
• Add a few ribs at a time and use tongs to gently coat them in sauce. (ourbestbites.com)
• Place ribs on platter and coat with sauce. (ourbestbites.com)
• Second, if you are a barbecue sauce lover, only put the sauce on the ribs during the final 10 to 15 minutes of cooking. (middletownpress.com)
• Otherwise the sugar in the sauce will burn while the ribs are still undercooked. (middletownpress.com)
• Place 2 rib racks on grill and cook until lightly charred, brushing with sauce mixture occasionally, 3 to 5 minutes per side. (hannaford.com)
• Brush ribs with sauce. (epicurious.com)
• Babyback ribs ($22 per rack, $12 per half rack) were coated with a generous application of sauce that added some moisture and flavor to the meat, whose texture was drier and more toothsome than your everyday babyback. (pigtrip.net)
• I wasn't as fond of the soy-based sauce that accompanied the beef short ribs, but I admire the out-of-the-box thinking. (pigtrip.net)
• In the Cantonese cuisine of southern China, spare ribs are generally red in color and roasted with a sweet and savory sauce. (wikipedia.org)
• Who's got the sweetest rib tips, the meatiest beans and the tangiest sauce? (bestofneworleans.com)
• Chips of black, bacony char and chopped onions from the sauce cling to the pork spare ribs' dark, caramelized surface. (bestofneworleans.com)

Ingredients4

• Combine all rub ingredients and sprinkle over ribs. (ourbestbites.com)
• All you need are a love of great barbecue and three ingredients -- meaty baby back ribs, lemons and my W'ham-inspired rib rub. (middletownpress.com)
• 1. Combine all ingredients except ribs in a medium saucepan over medium-low heat and whisk until honey dissolves, about 1 minute. (hannaford.com)
• Mix the marinade ingredients in the blender and pour the mixture over the ribs. (bellaonline.com)

Tender13

• Add the ribs, cover and braise in the oven until very tender, about 2 hours. (foodandwine.com)
• The ribs were fall off the bone tender and tasty but a lot of time and energy, not to mention the cost. (allrecipes.com)
• Reduce the heat to medium and simmer for about 2 1/2 hours, cover, or until the ribs are tender and the meat is falling off the bones. (emerils.com)
• However after pulling out my pressure cooker, I made a dangerous discovery: you can make tender, juicy, fall-off-the-bone ribs pretty much every night of the week in under an hour. (ourbestbites.com)
• Simmer, covered, 1 1/2 to 2 hours or until short ribs are fork tender, adding more beef broth if necessary. (goodcooking.com)
• Transfer ribs, meat-side up, to two rimmed baking sheets and bake until ribs are tender, about 3 hours. (hannaford.com)
• 3. After 8 or 9 hours, when the ribs are fork tender, transfer them to a foil-lined rimmed baking sheet. (hannaford.com)
• Cooking ribs under pressure means they get incredibly tender without falling apart or shredding-in a fraction of the time as braising and with no attention needed. (epicurious.com)
• The ribs should be tender enough to easily pierce with a sharp knife. (epicurious.com)
• I like my ribs to be tender but Not where they completely fall off the bone. (epicurious.com)
• Very carefully, transfer the roasting pan to the oven and braise for 1 1/2 hours, or until the ribs are tender. (cookingnook.com)
• There is also quite a bit of fat which can make the ribs more tender than baby back ribs . (wikipedia.org)
• Are you daydreaming about dining on a plate of tender, smoky ribs or the best steak? (louisianatravel.com)

Grill17

• Allow the meat to rest for about five minutes after removing the ribs from the grill or oven so the juices inside the meat can redistribute to all parts of the meat. (ehow.com)
• After braising short ribs until they're supertender, Food & Wine's Justin Chapple throws them on a grill to get them a little charred and crisp. (foodandwine.com)
• Add the short ribs to the grill pan and cook over high heat, turning once, until lightly charred and crisp, 2 to 3 minutes total. (foodandwine.com)
• Fewer things taste better off a charcoal grill than smoked spare or baby back ribs, with meat that falls off the bone. (ehow.com)
• Place ribs on the cooking grate of the smoking chamber (the main cooking surface inside the charcoal grill). (ehow.com)
• I like to use a rib grilling rack because it positions the ribs so that the hot air and smoke from the closed grill rotate equally around all of the racks of ribs and you can cook twice as many than if they lay flat on the grates. (middletownpress.com)
• Ribs should only take 2 to 3 hours to cook and they should be cooked from start to finish on your outdoor grill. (middletownpress.com)
• then place ribs, meat side up, on grill directly above drip pan. (recipeland.com)
• With its generous marbling, rib-eye just may be the tastiest steak of all for the grill. (sunset.com)
• Place ribs (in pan) on grill grate. (kraftrecipes.com)
• Grill ribs 20 min. (kraftrecipes.com)
• Two of the most impressive cuts of meat to serve off the grill are a prime rib roast, and a really thick, bone-in rib steak. (kalamazoogourmet.com)
• Watch as he rotisserie-roasts a beautiful 22 pound prime rib over a wood fire on the Argentinian-style grill. (kalamazoogourmet.com)
• Place the ribs over the coals and grill until cooked through, 3-5 minutes per side, turning once. (bellaonline.com)
• Brett Allen, owner of Sloan Street Market, takes baby back ribs off the grill early Saturday morning. (dailyrepublicannews.com)
• Allen displays a platter of baby back ribs and bratwurst hot off the grill. (dailyrepublicannews.com)
• Queasier diners can opt to grill platters of richly marbled U.S. Kobe rib eye or premium short rib instead. (ediblemanhattan.com)

Steaks5

• Arrange sliced steaks on a platter and sprinkle with sea salt. (bonappetit.com)
• 2 beef rib-eye steaks, each 16 oz. and 1 1/4 to 1 1/2 in. (sunset.com)
• Using a spatula, pick up strips in original shape of steaks and set on a platter. (sunset.com)
• Using a sharp knife, slice the prime rib into 7 large steaks. (kalamazoogourmet.com)
• Elegant seafood such as branzino with kale, classic rib-eye and filet mignon steaks, and charcuterie and cheese platters are the stand-out dishes for dinner. (telegraph.co.uk)

Barbecue16

• If you're having an outdoor barbecue, mess is expected, so whole and half racks of ribs are acceptable. (ehow.com)
• Whole and half racks of spare ribs are common in Southern barbecue cuisine, while Asian-style spare ribs are usually served individually. (ehow.com)
• With proper patience and equipment, side firebox ribs will taste as good or better than the types made in top barbecue restaurants. (ehow.com)
• Far from being a delicacy that traces its roots to the antebellum South, barbecue ribs are a 20th century innovation. (seriouseats.com)
• Pork ribs are a staple of American barbecue. (seriouseats.com)
• Memphis is famous for its dry-rubbed version, and rib tips are a staple at Chicago's South Side barbecue joints. (seriouseats.com)
• But no one was putting slabs of ribs on barbecue pits back in the 19th century. (seriouseats.com)
• Instead, barbecued ribs are an early 20th century innovation, one driven not by the distribution of pig pars on a plantation but by the rise of industrial meatpacking, mechanical refrigeration, and commercial barbecue stands. (seriouseats.com)
• I've been unable to find any accounts that describe enslaved people (or anyone else, for that matter) cooking ribs or other individual cuts on a barbecue pit. (seriouseats.com)
• My first year at the barbecue competition Memphis in May, the head cook from a team called Bubba's Bunch befriended me and taught me to make ribs the same way barbecue great John Willingham did. (middletownpress.com)
• Following my rib tutorial, I made those ribs more times than I can count, and have taught them many times in my barbecue classes. (middletownpress.com)
• Barbecue ribs by indirect heat. (recipeland.com)
• At Southern barbecue chain Sonny's BBQ, customers can take 50% off its rib platter on April 15. (cnn.com)
• their ribs may or may not be comparable to the hulking, rosy beauties at Leatha's Bar-B-Que Inn in Hattiesburg, Miss. For the purpose of this survey, I've pitted peer against peer and evaluated each barbecue outlet relative to the local competition. (bestofneworleans.com)
• For barbecue favorites like pulled-pork sandwiches or fall-off-the-bone ribs with a side of Blues music, you'll feel at home at Smoken Joe's. (cbslocal.com)
• Combo platters allow you to have a bit of everything in a relaxed setting at this casual beer and barbecue restaurant. (cbslocal.com)

Meaty4

• Our ribs were really meaty/fatty so I could see the rub becoming overwhelming if you don't have good ribs. (bonappetit.com)
• Place ribs on grate directly over fire, meaty side down. (epicurious.com)
• And when the pit master was kind enough to flip up the side doors, there was treasure inside: several grates laden with meaty racks of ribs, pork butts, and splayed-open birds already well-burnished with the deep mahogany shine of a slow hickory and oak smoke. (philly.com)
• For starters, the barbequed spare ribs are huge and meaty. (insiderpages.com)

Garnish3

• Transfer to a platter and garnish with kale, if desired. (allrecipes.com)
• If you like, garnish the serving platter with some fresh crab apples and fresh sage sprigs. (midwestliving.com)
• it is great sliced in salads, as a garnish for drinks or platters, served on meats, made into chutneys, and more. (melissas.com)

Sprinkle3

• Arrange the meat on the platter and sprinkle with gray salt and pepper. (seriouseats.com)
• Slice lamb between bones, arrange on a platter, and sprinkle with flake salt. (sunset.com)
• Pile the cooked ribs onto a serving platter and sprinkle with the toasted sesame seeds and green onion slices. (bellaonline.com)

Rack of ribs2

• BBQ ribs will forever remind me of my little sister, who when other 5-year-olds were ordering mac n' cheese off the kids' menu at restaurants, would order a big ol' rack of ribs. (ourbestbites.com)
• Or, most local butchers will cut a rack of ribs thinly (about 1/4" thick) across the bone for you (see the picture). (bellaonline.com)

Bone18

• The ribs fell off the bone and the flavors were amazing. (bonappetit.com)
• Ribs are done when the meat falls off the bone with slight pulling. (ehow.com)
• This means that you should inspect your ribs to see how close the butcher got to the bone when they were cutting the ribs. (middletownpress.com)
• If you can see a bit of the top of the bone on the rack when it is raw, there isn't enough meat on the ribs. (middletownpress.com)
• When the ribs are cooked and the meat recedes from the bone, you will have a very bony rack. (middletownpress.com)
• One reason is that it holds the ribs together -- especially important if there is any bone-shine -- and it also is a good indicator of when the ribs are done. (middletownpress.com)
• Take a bone-in prime rib, slice the bones off in one single rack (or have your butcher do this), then stack the meat on top of the ribs and roast it. (thehungrymouse.com)
• Serve the ribs for gnawing - if the meat is too rare at the bone, return the bones to the fire. (kalamazoogourmet.com)
• Instead of the bones running lengthwise, the ribs were cut horizontally so that each individual portion had an inch of meat next to an inch of bone (cartilage really) followed by another inch of meat and another inch of bone. (epicurious.com)
• The meat of those ribs just clung to the bone until it gave way with a gentle tug of my teeth. (philly.com)
• Pork spare ribs are taken from the belly side of the pig's rib cage above the sternum (breast bone) and below the back ribs which extend about 6" down from the spine. (wikipedia.org)
• Spare ribs are flatter than the curved back ribs and contain more bone than meat. (wikipedia.org)
• St. Louis Cut ribs are spare ribs where the sternum bone, cartilage , and the surrounding meat known as the rib tips have been removed. (wikipedia.org)
• Beef short ribs are taken from the belly side of the cattle's rib cage above the sternum (breast bone). (wikipedia.org)
• Spare ribs are usually consumed individually by hand, with the small amount of meat adhering to the bone gnawed off by the eater. (wikipedia.org)
• These specially cut ribs, which have a small bone on one end, are available in the meat department of most Asian grocery stores. (bellaonline.com)
• Wash the short ribs thoroughly with water, rubbing your fingers over the bones to make sure any small bits of bone are removed. (bellaonline.com)
• The rib meat pulls from the bone with easy effort and, unlike the too-strong pulled pork, its smokiness is convincing. (bestofneworleans.com)

Sandwiches2

• Willie Jewell's Old-School Bar-B-Q, at 3512 River Watch Parkway, features hearty platters (such as this pulled pork platter), sandwiches, salads and more. (augusta.com)
• Hacked" beef and pork are also available on platters and sandwiches. (pigtrip.net)

Discard1

• Pour the brine over the ribs, refrigerating any extra in a lidded container for up to a week for another use (or discard it). (cookingnook.com)

Roast8

• When I was picking up the meat to make the Blowtorch Prime Rib Roast from Ad Hoc at Home by Thomas Keller , my butcher was absolutely beaming. (seriouseats.com)
• So, our butcher was kind enough to trim the ribs off our roast. (thehungrymouse.com)
• But if your roast has its ribs attached, simply slice along the top of the ribs with a very sharp knife. (thehungrymouse.com)
• Take the roast and nestle it on top of the ribs, fat side UP , like this. (thehungrymouse.com)
• With kitchen twine, secure the roast to the ribs. (thehungrymouse.com)
• Smoke-roast the prime rib until the exterior is sizzling and darkly browned and the internal temperature of the meat is about 100 degrees (check with an instant-read meat thermometer inserted into the center of the roast). (kalamazoogourmet.com)
• Kicking off at 1pm and running till 5pm, the elaborate spread includes a range of international favourites, such as festive turkey, roast duck and fine ribs, along with seafood, salads and Middle Eastern bites. (malloftheemirates.com)
• To serve, slice the roast between the ribs. (midwestliving.com)

Broiler4

• With tongs in hand I placed the prime rib, fat side up, directly under the flame of the broiler. (seriouseats.com)
• If you are using a broiler, place ribs on a foil-lined baking sheet under broiler until crispy. (myrecipes.com)
• If you like, you can place your ribs under the broiler for a few minutes to brown and char the tops a bit. (ourbestbites.com)
• Line a pan with foil, place ribs on the pan, and place the ribs under the broiler, about 4 inches from the heat source, to brown and crisp, about 5 minutes. (hannaford.com)

Skim1

• Onion Gravy: Skim fat from stock in which short ribs cooked, reserving 1/4 cup. (goodcooking.com)

Salads1

• Appetizers include Brooklyn wings "dipped in Hollapeno," rib tips "simmered in JointSmoke" and three different salads. (pigtrip.net)

Salad2

• The beet salad and braised short ribs are a must. (forbes.com)
• I'm glad we stopped in because the ribs, potato salad, and beans were really good. (tripadvisor.in)

Arrange6

• Scatter garlic over and arrange white onion and half of orange pieces around ribs. (bonappetit.com)
• Arrange the ribs around the potatoes and drizzle with the gravy. (emerils.com)
• Cut rib slabs into 3-rib sections and arrange in a slow cooker with ribs standing vertically. (myrecipes.com)
• Then arrange ribs standing upright with meat-side facing outward (see blog post for visual). (ourbestbites.com)
• Optional: Arrange cooked ribs meat-side up on baking sheet and broil for charred exterior. (ourbestbites.com)
• Arrange on a large platter with avocados and papayas. (recipeland.com)

Mixture5

• Pour cranberry mixture over ribs. (bhg.com)
• Add the ribs and completely submerge in the mixture. (emerils.com)
• Divide ribs into 4 large lidded containers or oven bags and top with remaining vinegar mixture. (hannaford.com)
• Remove ribs from vinegar mixture and wrap each rack in foil to form a packet. (hannaford.com)
• Pour mixture over ribs in slow cooker, stirring to coat.Cook on low for 8 to 9 hours, stirring once about halfway through cooking time if possible. (hannaford.com)

Recipes1

• Most recipes will tell you to remove the membrane from the ribs (and I used to do it, too). (middletownpress.com)

Onions2

• USDA Select top sirloin* is jazzed up with Cajun spices and garlic butter served sizzling on a cast iron platter with sautéed mushrooms and onions. (applebees.com)
• Add short ribs and caramelized onions back to pot, trying to keep ribs in a single layer if possible. (food52.com)

Huge sharing1

• If you're a hungry carnivore, order one of the huge sharing platters. (timeout.com)

Slow-cooked baby back1

• Shane's Rib Shack is an American fast casual BBQ franchise, serving slow-cooked baby back ribs, hand-chopped chicken and pork, and Southern style side dishes. (wikipedia.org)

Tongs2

• Using tongs, transfer the short ribs to a baking sheet. (foodandwine.com)
• Continue smoking for the last hour, then use tongs to place the racks on a serving platter. (ehow.com)

Sear the rema1

• Heat pot until smoking hot again, drizzle in 1 1/2 tablespoon of olive oil, and sear the remaining ribs as before. (allrecipes.com)

Party platters1

• 2007: Introduced party platters of baby back ribs, chicken wings, or chicken tenders for tailgating and football-watching parties. (wikipedia.org)

Place ribs3

• Place ribs in a 3 1/2- to 4-quart slow cooker. (bhg.com)
• Place ribs in a 6-qt. (tasteofhome.com)
• Place ribs in 13x9-inch disposable aluminum pan. (kraftrecipes.com)

Cook2

• I used Baby Back Ribs because they were on sale so I reduced the cook time. (bonappetit.com)
• Hands down, it's my favorite way to cook a prime rib , and this post will teach you my method. (thehungrymouse.com)

Refrigerate3

• You can make the ribs through Step 3, cover, and refrigerate for up to 2 days. (hannaford.com)
• Cover the ribs with a lid or plastic wrap and refrigerate for at least 8 hours and up to 2 days. (cookingnook.com)
• Seal the bag, massage the ribs so that the marinade is evenly distributed, and refrigerate at least 8 hours or up to 3 days. (bellaonline.com)

Spare ribs are taken1

• While baby rack ribs are taken from the part of a rib rack closest to the spine, spare ribs are taken from the side closest to the belly. (ehow.com)

Salt4

• Generously season the short ribs with salt and pepper. (foodandwine.com)
• Season ribs all over with salt (we recommend 1¼ tsp. (bonappetit.com)
• Salt and pepper the ribs and brown them a few at a time, to avoid crowding. (food52.com)
• To braise the short ribs, preheat the oven to 375°F. In a 1 gallon resealable plastic bag, combine the flour, paprika, chili powder, salt and cayenne. (cookingnook.com)

Hearty platters1

• Get hearty platters such as the chicken souvlaki or go for a simple falafel sandwich. (citypaper.com)

Pepper1

• season ribs with cracked pepper blend. (wegmans.com)

Meat-side1

• Lay the ribs, meat side down, in one or more large, shallow nonreactive dishes or pans. (cookingnook.com)

Heat1

• Pour any meat juices over the cherries, bring the short ribs to a boil over medium heat, and cover. (allrecipes.com)

Bones4

• a fork often causes the rib meat to fall off the bones. (ehow.com)
• Hold the bones as handles to keep your fingers relatively clean when you eat the spare ribs. (ehow.com)
• Separate the bones and put them on a serving platter. (seriouseats.com)
• Cooking the ribs like this means that you still get to nibble on those gorgeous bones, but carving the beast at the table is a breeze. (thehungrymouse.com)

Foil2

• Cut ribs into 2-rib sections and lay out on foil. (ourbestbites.com)
• 5. Transfer ribs to a serving platter and tent with foil to keep warm. (hannaford.com)

Marinate2

• You will need to marinate the ribs for at least 2 hours and up to 1 day. (hannaford.com)
• Put vegetables and short ribs into a non-reactive container and marinate in the fridge overnight in 1 bottle of the wine. (food52.com)

Seafood2

• Each chef had five hours and 35 minutes to prepare two elaborate platters -- one with seafood and one with beef. (latimes.com)
• I usually order the half chicken or seafood platter. (sfgate.com)

Oven3

• Remove ribs from oven. (bonappetit.com)
• Maybe next time I'll boil the ribs a bit as I do when I oven-bake them. (tasteofhome.com)
• Remove cover and return to the oven for about 15 minutes until the ribs are nicely browned. (nytimes.com)

Country-Style Ribs1

• I used boneless country-style ribs, and used ground ginger rather than purchase ginger root. (tasteofhome.com)

Appetizer2

• Pork ribs from the pressure cooker are sure to become a party appetizer favorite! (bhg.com)
• In American Chinese cuisine , pork spare ribs are generally cooked in char siu style, and often feature as a part of the appetizer dish called pu pu platter . (wikipedia.org)

Sharp knife1

• Meanwhile, divide ribs with a sharp knife and pile them onto a platter. (nytimes.com)

Large platter1

• Place the ribs on a large platter, separated according to size, if applicable. (ehow.com)

Pork spare ribs1

• In Chinese cuisine, pork spare ribs are generally first cut into 7-to-10-centimetre (3 to 4 in) sections, then may be fried , steamed , or braised . (wikipedia.org)

Transfer7

• Transfer to a platter. (foodandwine.com)
• Transfer ribs to a plate and set aside. (allrecipes.com)
• Transfer ribs to a deep roasting pan and pour in kombucha. (bonappetit.com)
• As they brown, transfer to a platter and set aside. (emerils.com)
• Transfer to a platter and cover loosely to keep warm while you repeat with the remaining batter, adding more oil to the pan, as needed. (twincities.com)
• Transfer ribs to a platter and serve with the pitcher of juices on the side. (hannaford.com)
• Transfer the prime rib to a large cutting board and let rest for 10 minutes. (kalamazoogourmet.com)

Drizzle1

• drizzle liquid over ribs. (bonappetit.com)

Marinade1

• Remove meat to a platter and strain marinade, pressing veggies to get all the liquid out. (food52.com)