any idea?

hmm,i found a great recipe that i made this week here at home and i think that you will love too:) Barbequed Pork Ribs INGREDIENTS 5 pounds pork spareribs, cut into serving size pieces 1/2 cup butter 1 medium onion, chopped 1 tablespoon minced garlic 1/2 cup distilled white vinegar 1 cup water 1 cup ketchup 1 cup hickory smoke flavored barbeque sauce 1 lemon, juiced salt and pepper to taste DIRECTIONS Place ribs in large skillet or roasting pan. Cover with lightly salted water, and bring to a boil. Reduce heat to low, and simmer for 1 hour, or until meat is tender, but not quite falling off the bone. Remove from heat, and drain. Place the boiled ribs in a roasting pan, and cover with sauce. Cover, and refrigerate for at least 2 hours. Melt butter in a saucepan over medium heat. Cook the onion and garlic in butter until the onion is tender; remove from heat. In a blender, combine 1 cup water, vinegar, ketchup, barbeque sauce, and lemon juice. Pour in the melted butter mixture, and puree for 1 minute. Pour into a saucepan, and season to taste with salt and pepper. Bring to a boil, then remove from heat. Preheat grill for medium-high heat. Brush grill grate with oil. Grill ribs for 10 to 20 minutes, or until well browned, basting with sauce and turning frequently. nham nham!

Take a pan , Put enough oil , cutt off potato , cut of ribs, also you can put some spice. Put filled pan in oven and You'll have great food. Or You can boil beans with ribs. It's up to you.

I like to marinade them over night then slow cook them in the oven for the day in a specific sauce my family loves...any bbq sauce or the one already suggested would work, if you want the recipe to the one I use let me know....Keep in mind too you dont HAVE TO soak them that long OR slow cook them, I just find they turn out better that way

hey simon here is a recipe for you i got it from a site Brining pork is a way of improving texture and flavor, since brining meat causes meat to absorb liquid, a seasoned brining liquid makes a for a much juicier and tastier cut of pork. This is a brine I have used in the past when I grill thick-cut pork chops, I really believe that you will never go without brining your chops again after you have tasted this. I have also used this same brine on my pork roasts when I rotisserie them on the outdoor grill. Plan ahead the chops or roast need to brine for a minumum of 10 hours, but no longer than 10 hours, they will start to take on the texture and flavor of a ham, brine your meat early in the morning to grill in the evening, I have even brined for 5 hours and the pork was till moist, remember Kosher salt only, regular coarse salt will create an overpowdering salty taste. 1/3 cup kosher salt (use ONLY Kosher salt!) 3/4 cup sugar 1 cup maple syrup 3 tablespoons Dijon mustard 1-2 teaspoon dried red pepper flakes 1/2 cup gin 1/2 teaspoon whole cloves 1/4 cup fresh rosemary, chopped 10-12 garlic cloves, minced (or smashed) 2 tablespoons chopped fresh ginger 8 cups water 10-12 thick-cut pork chops (center cut, about 1-1/2 inch thick) Mix all the brine ingredients together in a pot and bring to a boil. Turn off heat and stir the brine well with a spoon to insure the sugar, salt and maple syrup has dissolved. Let the brine cool, then place brine in a large glass dish or bowl. Add in pork chops (making certain that all the chops are covered completely with brine). Cover and refrigerate for NO MORE than 10 hours. Remove the pork from the brine and pat dry without rinsing. Season the pork with pepper ONLY (do not season with salt they are salty enough from the brine!). Grill as desired. hope you like it

put salt, pepper, soy sauce, brown sugar, garlic and broil and bake it.