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"The aroma of these cooking on your grill is enough to make your neighbors drool. The longer you let this marinate, the better. I like to make the ribs in the marinade, freeze and vacuum seal for when ever company comes or to take to office potlucks."

Ingredients: cornstarch, dry sherry...

"This is a great and easy oven baked rib recipe. I first used a recipe from Bon Appetit magazine and changed or added ingredients over the years. I love the Asian inspired marinade. They seem to please even the most eclectic taste. It is best to marinade the ribs overnight. If not, no less than 4 hours. This either can be served as the main meat dish..."

Ingredients: racks of baby-back pork ribs, ketchup...

"The flavor on these ribs is slightly sweet, slightly spicy, and the meat melts in your mouth. Definitely easier than the traditional method of hours long attended cooking. These can be served as an appetizer/party dish (would serve 6) or as an entree (would serve 4). From Secrets of slow cooking."

Ingredients: fresh ground black pepper, toasted sesame oil...

"And I used to think that ribs were such a lotta trouble. A good friend showed me how to fix them this way. We prefer our Andrew P's BBQ sauce (posted here on zaar) with these ribs."

Ingredients: ribs, barbecue sauce...

"For a change from the typical BBQ sauced ribs try this dry rub and apple juice recipe. Copied from our local newspaper Food section, Take Five column several years ago."

Ingredients: ground allspice, dried thyme...

"This is a Country Style Pork Spareribs recipe and with a Mustard-Honey-Mayonnaise Topping… and specifically created for the RSC #15 cooking contest. Even though you can make this dish by frying the spareribs in a pan, broiling, grilling, baking or steaming... I have found that using a Crock Pot works extremely will. That is, the meat will be soft..."

Ingredients: coarse grain mustard, dry sherry...

"If you like Moroccan food, you have got to try these. They are marinated for about 8 hours in Moroccan spices and oil, so they are moist and tender. YUM YUM YUM

Changed so as not to offend any Moroccans (I originally inadvertadly used pork ;-/)"

Ingredients: ground cumin, ground turmeric...