Beef back ribs

Cook them low and slow: cover tightly and roast at 150°C for about 3–4 hours, until the meat pulls easily from the bone. Uncover, brush with sauce and brown at 220°C for 10–15 minutes.

Yes, if the thin, silvery membrane is still on the bone side. Slide a blunt knife under it, grip it with kitchen paper and pull it away; removing it helps seasoning reach the meat and makes the ribs easier to eat.

Look for ribs with meat covering the bones and a reasonably even layer of fat, rather than bare bones or large hard pockets of fat. Ask the butcher to cut them into manageable racks if you do not have a roasting tin large enough.

Keep raw ribs sealed in the fridge and cook them within a few days, or freeze them for longer storage. Refrigerate cooked ribs promptly in a covered container and use within 3–4 days; reheat until steaming hot throughout.

Their rich, savoury meat works well with sharp barbecue sauce, coleslaw, pickles and corn on the cob. Serve them with baked potatoes or soft bread to catch the juices.

Back ribs come from the rib section after the rib roast is removed, so the meat is often between the bones; short ribs are cut from other rib and chuck areas and usually have thicker meat on top. Short ribs are leaner in this listing: 10 g fat per 100 g, compared with 18 g in beef back ribs.

Yes. Cook them covered over indirect, low heat until tender, then move them briefly over direct heat to char; add sugary sauce only near the end so it does not burn. A kettle barbecue with a drip tray makes the low-and-slow method easier.

A rack’s weight includes the bones, so it is not all edible meat; a single oversized rack can weigh well over a kilogram. For a meal, plan by the number of diners and serve generous sides rather than treating the rack’s full weight as meat.