Bacon, ribs, ham, sausage, chops. For all of the incredible gifts pork provides, it’s still one of the most under-appreciated meats on the market, and that just doesn’t make sense. Not only is this ...

Fat means that the ribs have a good flavour so look for marbling throughout the meat and the ribs should be a pink-red colour. The key to good ribs is to marinate them well and cook them slowly ...

To ensure meltingly tender ribs that are cooked through, simmer in boiling water for 30-45 minutes then drain, cool and marinate overnight. The following day they can be grilled, barbecued or ...

C National Pork Board. Learn about the benefits of pork from registered dietitian and certified executive chef Amber Pankonin ...

No high price tag at a restaurant ... Crafting the ideal dry rub for pork ribs couldn’t be simpler, elevating the taste of ...

From sticky, fall-off-the-bone baby back ribs to tender pulled pork, local pit masters have mastered the craft of smoking meats. They’re also dabbling in specialties from other regions ...

Pina Colada Pork Ribs: The ingredients of the popular rum-based cocktail team up with pork ribs to create a lip-smacking good treat. It is slow roasted to soak in the flavours, and the kick of ginger ...

In Taiwan, pork rib soup is a common tonic—usually served with chopped daikon. This dried fig and pork soup is a delightful twist on the classic. Turkish figs add an unexpected caramel-like body ...