Beef Ribs

I cook beef spare ribs mostly. I buy them from the butcher in long strips (seven rib bones, cut to about one-two inches wide), then just cut them roughly in half (one end has a wider strip of meat than the other, so I cut it a bit towards this end so the pieces are more evenly sized). Remove as much fat as possible (it is a fatty cut, but you can drain it off). I use one strip of ribs per serve (Steph and Ryan share one piece). Into a non-stick casserole pot, along with soy sauce (maybe 1/4-1/3 cup), oyster sauce (about 1/4cup), and sweet chilli sauce (about 1/4 -1/3 cup), and about half a cup of water (to make a sauce). Combine the best you can, coating as much of the meat as you can, put the lid on, and bring to the boil. Turn down the heat and simmer slowly for 2 hours. Take off the heat and let cool (I put the whole pot in the fridge once cool enough and the next day I simply remove all the solidified fat). I serve this with rice (the sauce thins out again once heated, and makes plain rice delicious), and steamed vege. If you really like beef spare ribs, you can ask your butcher to cut them how you like, ie, wider to make them more like the American style ones (but do this ahead of time so they can cut up new ribs accordingly which may not be until the next day or two).

You don't have to use soy, chilli and oyster sauce. Honey and soy / terayaki (sp) / red wine and garlic / whatever takes your fancy.

You can buy ready marinaded (usually BBQ flavour) pork 'American style' ribs (like what you see on TV or at steak house restaurants), or just plain so you can add your own marinade. I'm not sure how long to cook these for in the oven (or BBQ, but it will make a big mess on the BBQ), but your butcher should be able to tell you.

I have a recipe that I made years ago for ribs, I think I used small racks of lamb (you know, the little chops with the 'handles', but about five rib bones worth per piece). I can post that recipe if you like. Mmmm, yum, ribs!