I wanted to eat tender, fall-off-the-bone spare ribs.No hints in particular. Let the pressure cooker do all the work. Recipe by Jina shufu

Spareribs were on sale, so I figured it would be nice to make a simple but a bit extravagant dinner at home.This is simple but the taste is authentic!! If you want it to be more genuine, then you can garnish it with a bit of rosemary or other herbs to make it closer to restaurant-style. For 2 servings. Recipe by Kamogu

No story behind this recipe. Just super yummy ribs. I'll be serving this with a roasted corn salad next time!

I often make this when we want a hearty meal.I used to make this a lot when the children were small, but these days I cook chicken drumettes with this method for Christmas.You can use any kind of coke, even diet-coke!Chicken wings are delicious cooked this way too.You don't have to use bone-in meat either, a block of meat should be OK (as long as you don't mind if the meat falls apart).The flavor will be quite rich and salty, so adjust by how much you reduce the sauce. For 3 to 4 servings. Recipe by cafe-cafe

These are the best ribs! Baking low and slow is our secret to fall off the bone oven-baked ribs. Baking ribs in the oven is seriously easy. All you have to do is commit time in preparation.

I marinated spare rib, and realized it was delicious.You can also use a block of pork belly meat instead of spare ribs!If you can, let it sit overnight, as this will cure the meat and make it delicious.Serve with rice, with sake, or by itself. Recipe by *ayu mama *

Bone-in meat looks indulgent, and is great for festive occasions.I used ketchup in the marinade sauce for my growing kids, and they absolutely loved it!!I make it for them often on their birthdays.When you massage in the marinade, if you squeeze too hard you may pierce the plastic bag with the pork bones, so do it gently!You can put the spare ribs in a shallow pan and steam-cook them with a lid on. For 2 to 3 servings. Recipe by Raburimei

I wanted to think up a dish that went well with beer and rice !- If you let the meat soak in Step 3 for a while when you have time, then the enzymes from the onions will make this turn out even more tender.- The broth burns easily when boiling, so shake the pot back and forth while keeping it away from the heat. Use a wooden spoon to stir it as it boils down. For 4 people. Recipe by abichi

Yummy