Pork ribs generally come as two different cuts from UK butchers: spare ribs and baby back ribs. While spare ribs contain more bones, baby back ribs are meatier and are generally considered a superior cut. Ribs need long, slow cooking to ensure they're tender enough to eat, so cook them gently in the oven or simmer them before glazing or serving with a dipping sauce. They can also be finished on the BBQ for a smoky flavour and caramelised finish. 

Try rubbing ribs with spices before cooking, or serve them glazed with a sticky sauce. BBQ ribs are great finger food, and match well with classic sides such as potato salad and coleslaw.