why is every recipe method for cooking pork ribs involve some

Why don't you make it the Chinese style? It's way nicer than the usual American restuarant or home bbq styles anyway.

Dry garlic ribs done in the oven

>>8948347
Well Before BBQ was a thing in my country we just roasted them and flavored them with white wine with some spices like rosemary.

>>8948347
Solid rub, five spice, salt, pepper, a little garlic powder. Boom, done.

>>8948347
Use the ribs in pork tamarind soup with yam

solid suggestions. thanks /ck/s

Cilantro, chicken broth, garlic, onion. Slow cook in that for a while.

Cilantro on pork and beef is great btw.

cut ribs into bite size pieces, stir fry w/ w/e vegetables and sauce.

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>>8948347
/ck/ is a Muslim board, get this haram trash out of here

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>>8948347
Because almost everyone here only knows Asian and American ways of preparing pork ribs where they counter balance the fattiness with LOADS of sugar and salt until you can't taste the meat anymore.

I prefer to slowcook them in dark beer(or stout) with some herbs de provence(savory, marjoram, rosemary, thyme, oregano) with some garlic, onion, mushroom, carrots for a couple of hours until the flavours blend together and create a delicious savory thick stew with a lot of rich flavours.

..And it won't give you diabetes.

I simply grill them with salt
If the meat is of good quality i see no point in covering it with lots of spices and sauces
Once tried them in the oven with sweet peaches on top, it was way better than i thought, tho

>>8949075
Honestly this works if you have good butcher's work(not wallmart shit). do it slow at 270F for like 3 hours, then grill both sides with some pepper and more salt.

I prefer to use my signature dry rub on ribs. It's got some sugar on it, but it's mostly spicy/savoury.