Coated in a glaze – made from Chinese five-spice, honey and soy – then charred on the barbecue or grill, serve these stickiest-ever pork ribs for an eat-with-your-hands kind of dinner party. For a more American vibe, try our slow-roast baby back ribs with a bourbon bbq glaze.

Cooking Channel serves up this Asian Pork Ribs recipe plus many other recipes at CookingChannelTV.com

This Chinese-style pork rib recipe utilizes the deep flavors of hoisin and five-spice powder coupled with sweet honey and the saltiness of soy sauce.

A long, slow braise is the secret to tender meat that falls off the bone.

Make this authentic Thai recipe for Thai dry chili pork ribs curry (แกงคั่วพริกซี่โครงหมู) if you love authentic Thai food and massive flavor. This is a southern Thai curry that my mother in-law loves to make, and I can guarantee you, it will give you an overload of flavor (also, if you're worried about spice, you can reduce the amount of curry paste). Enjoy!

While pork rib chops would be fine for this recipe, thin shoulder steaks or blade chops have more fat, meaning they’ll stay ultrajuicy even after a hard sear.

Tamarind is sweet, sour, and quite tart and provides the ideal base for this finger-licking glaze.

This Chinese braised pork ribs dish is a classic traditional Chinese dish almost every Chinese family knows how to cook and loves. It's a must-have for major holidays such as Spring Festival (a.k.a. Chinese New Year).

Summer isn't the only time to enjoy sticky ribs— these baby backs, showered with citrus zest, also work well in winter. You can customize the size of the zest by using a Microplane for smaller pieces or a 5-hole zester for longer strips.

This Chinese pork rib is characterized by the sweetness of rock sugar, sourness of the red vinegar 镇江红醋 and the flavor from rice wine. The braise is cooked down and caramelized into a thick, luxurious red sauce, enrobed the ribs within.

I love a recipe like this, in which one familiar item (balsamic vinegar) combines with something else very familiar (in this case, the elements of a homemade barbecue sauce) to form something entirely new. The end result, which gets slathered all over spareribs that have been slow-roasted in the oven and baked at a high temperature until the two entities combine, makes for a sticky, tangy, unforgettable take on good old-fashioned ribs. If you're feeding a crowd, the oven is your best bet for that final step; if you have the time, though, try broiling the ribs with the glaze on top. The rib and the glaze fuse together and, if you take it far enough (just before it turns black), you get a crispy, sweet, and succulent rib that'll be your new standard from now on.

总觉得馒头和咖哩汁是‘好朋友’。 吃咖哩的时候，自然想到白馒头。 当吃下白馒头的时候，就想如果有碗咖哩汁是多么好啊！ 把马铃薯蒸一番，煮成浓浓的干咖哩汁可以用来搭配白馒头。 五香干咖哩排骨 准备材料： （娘子下厨很随性，调味料和材料份量只供参考） 马铃薯 10个（切块后可以预先蒸半熟） 排骨 1公斤 大葱 5粒（切片） 咖哩叶 （适量） 蒜茸（少许） 清水1lit 或 更多 鲜奶 1杯 或 更多（椰浆、淡奶也可以） 咖哩糊材料： 小葱 10多个 蒜头 1个 煮肉咖哩粉 5汤匙 或 适量 辣椒糊 或 辣椒粉 （适量） 芫西籽粉 (coriander seeds powder) 1 汤匙 大茴（jintan manis / fennel）1 茶匙 黄姜粉 (turmeric powder) 1 茶匙 （根据辣椒辣椒糊颜色决定，可以不加） 香茅 (lemon grass)（1 小根） 豆蔻子 (cardamon) 5-6粒 丁香 (cloves) 4个 玉桂 (cinnamon) 1根 亚巴子 (alba seed) 2茶匙 调味料：糖、生抽、老抽（各适量） 做法： 1）把咖哩糊材料全部一起打烂搅拌均匀备用。 2）排骨洗清洁后再用沸水冲洗、烫过。 3）马铃薯可以先蒸半熟备用。 4）锅加热后，加入少许的油，先把蒜茸爆香，加入咖哩叶、大葱炒拌。 然后倒入咖哩辣椒糊慢火炒香。加入排骨和马铃薯炒拌。 5）倒入适量的清水煮开。加入适量的调味料。然后再转中小火把排骨焖软。 6）最后加入适量的鲜奶煮滚即可。 通常煮咖哩，娘子都不用椰奶。都会选择鲜奶、淡奶或不加即可。 可是不加奶的咖哩颜色会有分别。而且味道也会 不一样的。 This post is linked to the event Little Thumbs Up (May 2014 Event: Milk) organised by Zoe (Bake for Happy Kids)and Mui Mui (My Little Favourite DIY) and hosted by Ah Tze (Awayofmind Bakery House). Enjoy！

Sumptuous sweet and sour sauce slathered over meaty St. Louis style ribs and caramelized over high heat. Finger lickin’ good!

Sweet and tangy maple brown sugar barbecue sauce on slow cooked ribs.

Cantonese restaurants employ lengthy marinades and specialty ovens to produce these gorgeously lacquered ribs. Could we create a version that could be made in 2 hours with common cookware? Chinese-style barbecued ribs are usually marinated for several hours and then slow-roasted and basted repeatedly to build up a thick crust. For a faster version, we cut the ribs into individual pieces (to speed cooking and create more surface area) and then braised them in a highly seasoned liquid, which helped the flavor penetrate thoroughly and quickly. Then we strained, defatted, and reduced the braising liquid to make a full-bodied glaze in which we tossed the ribs before roasting them on a rack in a hot oven to color and crisp their exteriors.

These Fall Off The Bone Ribs are a simple recipe that is baked low and slow in the oven creating a tender, juicy and flavorful bbq dinner.

In these baby back ribs recipe, tamarind is sweet, sour, and tart and provides the ideal base for this finger-licking glaze.

Tender lamb chops pair naturally with the spices common to Moroccan cuisine. Simmer them just until tender in this fragrant braise, then serve them over a bed of fluffy couscous to soak up all the juices.

Transport your family somewhere exotic with these superb Middle Eastern lamb shanks.

Forget about slaving away in the kitchen and put your slow cooker to work. In a few hours, you'll have sweet and sticky ribs that are falling off the bone. Get the recipe.