Freshly ground black pepper. 2 rack St. Louis-style spare ribs or baby back ribs, halved. 3 scallions, thinly sliced on an angle. 1 tablespoon sesame seeds ...

How to make José Pizarro’s Spanish baked rice with pork ribs - José Pizarro’s slow-cooked Spanish arroz al horno brings ...

Ingredients: 1 kilogram pork ribs A pinch of sesame seeds Marinade ingredients 3 tablespoons soy sauce 1 tablespoon oyster sauce 3 tablespoons cooking wine 2 tablespoons rice wine 2 tablespoons ...

Seal ribs and marinade in a plastic bag to marinade for as long as you can – remember the more it marinades, the better the flavour will be (marinade for a minimum of 3 hours). Sticky pork ribs ...

Rib marinade: Pulse all ingredients in a food processor until a smooth mixture forms. Ribs: Season ribs liberally on both sides with salt and pepper. Rub with marinade (roughly 3 ounces per rack ...

Brush some of the reserved marinade over the bony side of the rib racks. Slide the tray under the grill so it’s about 7.5cm (3in) away from the heat. Grill until the marinade is crusty and sizzling.

Place pork on oiled grates; grill, uncovered, until chops are deeply caramelized and lightly charred and a thermometer inserted into thickest portion of meat registers 135°F, 4 to 5 minutes per side.