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.
Barbecued lamb ribs with yuzu-sesame yakiniku sauce
Sticky barbecue beef ribs with coleslaw and soft onion rolls
Pork rib, black lentil and white bean stew
Saba Alemayoh’s derek tibs (Ethiopian beef short ribs with capsicum)
Salt-and-pepper chicken spare ribs with tamarind hot sauce
Beer-glazed beef short ribs with farro salad
Luke Burgess’ char-grilled lamb ribs with coriander and pepper
Grilled pork ribs with umeboshi plum vinegar
Lemon and fennel lamb ribs with pea and mint salad
Tony Tan’s Naxi pork ribs with chillies and cumin (Naxi pai gu)
