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Really good rib recipes

If you have a bone to pick, make it one of these recipes.

Tony Tan's Nyonya pork spare ribs

James Moffatt

When it comes to ribs, expect nothing less than a saucy, spicy and sticky mess. We like them barbecued, braised or oven-roasted for maximum bone-gnawing, eating-with-your-hands goodness. Elegant these are not, but they rate high on the satisfaction scale.

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Photo: Ben Dearnley

Sticky glazed pork ribs

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Barbecued lamb ribs with yuzu-sesame yakiniku sauce

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Photo: Ben Dearnley

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Photo: Ben Dearnley

Hot and sour pork rib soup

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Luke Burgess’ char-grilled lamb ribs with coriander and pepper

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Grilled pork ribs with umeboshi plum vinegar

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Gua bao with braised pork ribs

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Lemon and fennel lamb ribs with pea and mint salad

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Tony Tan’s Naxi pork ribs with chillies and cumin (Naxi pai gu)

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Photo: William Meppem

Sticky bourbon pork ribs

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Sticky pork ribs in chilli caramel

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Sticky pork ribs with rapadura salt

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Za’atar lamb ribs with quinoa tabouleh

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Photo: James Moffatt

Tony Tan’s Nyonya pork spare ribs

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