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Pork ribs are great when slow-cooked until very tender. They can be barbecued or cooked in the oven. There are two types of rib, baby back or spare ribs. Spare ribs are cut from the belly section and baby back ribs are cut from the loin.
These ribs are poached ahead of being roasted in a sweet sticky marinade to make them tender as anything.
Fat means that the ribs have a good flavour so look for marbling throughout the meat and the ribs should be a pink-red colour.
Store in the fridge before cooking.
The key to good ribs is to marinate them well and cook them slowly and over a low temperature until tender.
