Ingredients: 1.5 kilograms pork ribs Shredded green onions as needed 1.5 liters water 2 tablespoons cooking wine 10 black ...

Put the ribs into a large tray and add the remaining ingredients, reserving half the chilli for the salsa, and stir to combine. Leave to marinade at room temperature for at least 1 hour.

The key to good ribs is to marinate them well and cook them slowly and over a low temperature until tender.

Put the short ribs in a large resealable plastic bag and pour the marinade into the bag. Seal the bag and transfer it to a metal baking pan. Refrigerate for at least 4 hours and up to 24 hours.

Dry the spare ribs with paper towels, then put them in a medium-sized bowl. Pour the marinade over the ribs and mix well. Leave at room temperature for 30 minutes to one hour, or refrigerate for ...

1. In a large mixing bowl, add all the above ingredients, except for the pork ribs and the fresh mint leaves. Mix well. 2. Add the pork's ribs and coat well with the marinade. Leave it in the ...

Chef Karlos Arguiñano from the Basque Country has given us countless recipes and inspirations in the kitchen. But with these pork ribs, we have to admit, the chef from Beasain has truly outdone ...

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Want to impress with a glistening, delicious centerpiece this holiday season? This miso-marinated pork will stay juicy no matter what. By Genevieve Ko Genevieve Ko tested this recipe with pork ...