Meanwhile, liquid smoke imparts a bold smokiness when used in conjunction with salty marinade. Mastering these techniques will make your oven-cooked pork ribs a crowd-pleasing masterpiece with a lot ...

Have your butcher separate the spareribs into individual ribs and then into chunks which ... cleaver that can cut through the bones. Mix the marinade ingredients together in a bowl and steep ...

Cooking pork ... the marinade (reserve the marinade for later). Lay each rack on a separate sheet of aluminium foil. Bring up the four sides of the foil to loosely but securely wrap the ribs.

Transfer the ribs to a flameproof roasting tin. Cover them with the marinade so that they are well coated, then roast the ribs in the oven for about 15 minutes, making sure the meat is well basted ...

To make the marinade, measure all the ingredients into a shallow dish and mix well. Add the short ribs and mix well to coat. Leave for 2 hours or overnight in the fridge, if possible, to marinate.

All pork ribs have a thin membrane on the underside that gets tough when cooked and doesn't allow the marinade to soak into .