While I wish it could be endless summer, there comes a time every year when it's just too chilly to cook ribs outdoors. That's when I turn to the oven ... baby back or pork spare ribs for one ...

Barbecue pork can be tricky to cook to the exact right temperature. Just as tricky is trying to keep it at that ideal ...

Preheat the oven to 200 ... except the pork and mix well. Heat in a saucepan, stirring constantly until it boils. Remove from the heat and allow to cool completely. Lay the ribs in a flat dish ...

Cooking pork spare ribs low and slow in the oven is an easy way of reproducing some of the conditions that pit masters have when they're making barbecued ribs, brisket and even whole animals.

You need to take the pork out of the fridge about an hour before you cook it so factor that into your timetable, adding it to the 3 hours, give or take, that the pork will be in the oven.

Have your butcher separate the spareribs into individual ribs and then into chunks which ... a filter if you want to re-use it when cooking pork.) Put the sauce ingredients into a clean wok ...

Nearest the top of the slab are the baby backs, with spareribs just below ... cooked on a grill or in the oven. Daddy passed in 2007 and I have never tasted ribs like that again, until now.

Have the butcher cut the pork spare ribs into pieces; it's very difficult to do it yourself. Rinse the pork ribs and drain them well. Put them in a bowl and add the soy sauce, rice wine ...

Below is the recipe as prepared by Chef Cindy Gahai: Preheat the oven to 180°C. Season the ribs by rubbing with Dijon mustard, paprika, salt and pepper, then arrange ribs in a baking dish.