Barbecue spareribs in the oven

Place 12-ounce (340.2g) portions of spareribs in a roasting saucepan, and bake at 300°F (150°C) for one hour, turning after the first half hour. Drain off fat and coat both sides of the meat with barbecue sauce. Bake until tender, another 30 minutes to 1 hour. Serve sections cut with one or two ribs each.

Barbecue pork ribs by the braise/grill method

Braise ribs first for one hour in water or sauce, then rub them with spices or coat with sauce and place on the grill 4 inches (10cm) from the heat source and cook long enough to brown them well.

Barbecue pork ribs by the slow-grill method

Place pork ribs, outer rib side down, over indirect heat (move coals aside or lower wind flame), cover, and cook for 1 1/2 to 2 hours or until ribs are tender. Turn halfway through the cooking time and baste with barbecue sauce during the last 15 minutes of cooking. Or, you can rub the ribs with spices and marinate them overnight before cooking them.

Braise pork ribs

Add oil to a large frying saucepan over medium-high heat and brown ribs in batches for about six minutes. Remove ribs from saucepan, add vegetables, spices, wine, and/or broth, and return the ribs to the saucepan. Cover and cook on the stove top until tender, about two hours.