It's short rib season, and Food & Wine has two dozen recipes for the fan favorite dish, from Georgian stew to Kerala Beef ...

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.

To make the marinade, measure all the ingredients into a shallow dish and mix well. Add the short ribs and mix well to coat. Leave for 2 hours or overnight in the fridge, if possible, to marinate.

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.

Keep it simple; we're not looking for hazelnut-flavored ribs here, and you can better ... in your favorite tangy barbecue ...

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 ...

Cooking pork spare ribs low and slow in the oven is an easy way of reproducing some of ... it will usually come off in one piece. Make the marinade. Roughly chop the garlic cloves and coriander ...

Korean meat markets usually offer two cuts of short ribs for barbecue ... I like the meat marinade to be a little less sweet than usual, but if you would like yours to taste like the beef served ...