8 spare recipes

Oven-baked spare ribs in a tangy homemade barbecue sauce with ketchup, lemon juice, brown sugar, vinegar, and Worcestershire. Fall-off-the-bone tender after 2.5 hours.

Tender spare ribs baked in a tangy homemade sauce with lemon juice, vinegar, Worcestershire, and brown sugar until fall-off-the-bone.

Tender slow-cooked spare ribs simmered in sweet and sour sauce with curry powder and chili for a sticky, tangy glaze. Just 6 ingredients and zero fuss.

Chinese fried pork ribs with a sweet sugar-soy-sherry glaze. Crispy fried outside, tender sweet inside. The reduced marinade creates the signature honey-style sauce. No actual honey needed.

Lamb spare ribs slow-baked on a rack, then glazed with a crushed pineapple, honey, vinegar, ginger, and Worcestershire barbecue sauce. Two hours of baking for fall-off-the-bone tender.

Chinese-style roasted spare ribs (Pei Quot) braised in black bean, soy, honey, and hoisin sauce, then roasted or grilled until sticky and dry. Spicy, sweet, and glazed.

Pennsylvania Dutch baked spare ribs nestled into tangy sauerkraut and slow-roasted until fork-tender, then topped with fluffy homemade drop dumplings steamed right in the pan.

Space Needle Blast-Off Punch: a Seattle World's Fair-era rum cocktail with orange curacao, orange juice, and sweet-and-sour. Tropical, citrus-forward, and easy to shake up.