RECIPES: Ribs, ribs, everywhere ....

Brazilian Stovetop Pork Ribs

10 pork spareribs

1/2 cup soy sauce

10 cloves garlic, crushed

1 tbs dried rosemary

1 tbs dried oregano

2 bay leaves

1 lime, juiced

10 sprigs fresh parsley

ground black pepper to taste

2 limes, cut into wedges

Place the spareribs into a large pot, and fill with just enough water to cover. Add the soy sauce, garlic, rosemary, oregano, bay leaves, lime juice and 3/4 of the parsley. Bring to a boil, then simmer uncovered over medium heat until the water has completely evaporated, about 25 minutes.

When all of the water is gone, remove the bay leaves, and allow meat to brown, turning occasionally. Use a spatula to scrape up browned bits and softened garlic from the bottom of the pot, and toss them with the pork. The garlic will dissolve onto the meat. Remove the meat, and drain on paper towels. Season with black pepper and garnish with lime wedges and remaining parsley.

-- Thelma Lu

Filipino Ribs

6 lbs pork spareribs

2 medium onions, cut into wedges

1 medium onion, finely chopped

6 tbs soy sauce

1/4 tsp ground black pepper

6 whole star anise pods

1 tbs vegetable oil

1 tbs grated fresh ginger

1/2 cup honey

2 tbs brown sugar

1 tbs Worcestershire sauce

1 tbs lemon juice

Place ribs in a 5 to 6 quart stock pot with the 2 wedged onions, 4 tablespoons of the soy sauce, pepper and star anise. Bring all to a boil. Reduce heat to medium low, cover and let simmer in meat juices until ribs are tender when pierced, about 1 1/4 hours. Stir occasionally.

Meanwhile, heat oil in a medium skillet over medium heat. Add remaining chopped onion and saute, stirring often, until onion is soft. Blend in the ginger, honey, sugar, Worcestershire sauce, lemon juice and remaining 2 tablespoons of soy sauce. Cook all together, stirring, until well blended. Remove from heat.

Preheat oven to 400 degrees.

Using tongs, remove ribs from stock pot and arrange in a single layer in an 11x16 inch baking dish. Brush evenly with the honey mixture and bake in the preheated oven, basting often with pan drippings, about 30 minutes or until ribs are well glazed.

-- Christy Jung

Stuffed Ribs

1 tsp poultry seasoning

1 tsp garlic salt

1/4 teaspoon black pepper

2 (2-lb) slabs baby back pork ribs

8 cups day-old bread cubes

1 celery, diced

1/2 cup minced onion

1/4 tsp garlic powder

1/2 tsp salt

1/4 tsp black pepper

2 tsp poultry seasoning

1 cup chicken broth

Combine 1 teaspoon poultry seasoning, garlic salt, and 1/4 teaspoon black pepper. Sprinkle over the meaty side of the ribs, and rub into the meat. Let stand while making the dressing.

Preheat the oven to 325 degrees.

In a large bowl, combine bread cubes, celery, onion, garlic powder, salt, 1/4 teaspoon black pepper, and 2 teaspoons poultry seasoning. Mix well with your hands. Pour the broth evenly over the mixture to dampen all of the stuffing. Lay one rack of the ribs on the counter, meaty side down. Top with the stuffing; pile it up! Top with the second rack of ribs, meaty side up. Wrap and tie with thread or string in about 3 places to keep them together. Transfer to a rack in a roasting pan.

Cover, and bake for 1 hour in preheated oven. Remove the cover, and bake an additional 45 minutes to 1 hour.

-- Rayna Jordan

Maple Glazed Ribs

3 lbs baby back pork ribs

3/4 cup maple syrup

2 tbs packed brown sugar

2 tbs ketchup

1 tbs cider vinegar

1 tbs Worcestershire sauce

1/2 tsp salt

1/2 tsp mustard powder

Place ribs in a large pot, and cover with water. Cover, and simmer for 1 hour, or until meat is tender. Drain, and transfer ribs to a shallow dish.

In a small saucepan, stir together the maple syrup, brown sugar, ketchup, vinegar, Worcestershire sauce, salt, and mustard powder. Bring to a low boil, and cook for 5 minutes, stirring frequently. Cool slightly, then pour over ribs, and marinate in the refrigerator for 2 hours.

Prepare grill for cooking with indirect heat. Remove ribs from marinade. Transfer marinade to a small saucepan, and boil for several minutes.

Lightly oil grate. Cook for about 20 minutes, basting with the cooked marinade frequently, until nicely glazed.

-- Karen Toellner