Get the latest Rib recipes from Group Recipes. http://www.grouprecipes.com/tag/rib Great casserole http://www.grouprecipes.com/108576/country-beef-rib-casserole.html In West Los Angeles there's a Japanese Korean Bar B Q that happens to be one of my favorite places to frequent. This is one of the bbq dish that I enjoy as rib eye is also one of my favorite meats. There's a hint of sweetness intermingle with the Asian flavors when combined with soy sauce, sake, and mirin. http://www.grouprecipes.com/108009/barbecued-rib-eye---bulgogi.html Char Sui spare ribs: a poster wrote about this recipe from online recipe group: Ever wished you could eat those rich, red, spareribs at home that you always order at the Chinese restaurant? Here they are! http://www.grouprecipes.com/107847/chinese-spare-ribs.html Every Christmas our family has Prime Rib for dinner. Years ago I found a recipe for prime rib with an herb rub and a home made horseradish sauce, and it's delicious. Our family look forward to it every year. Enjoy! http://www.grouprecipes.com/107710/prime-rib-recipe-how-to-make-prime-rib.html Enjoy authentic Galbi(or Kalbi) at your home! http://www.mamaeun.com http://www.grouprecipes.com/107479/galbi-marinated-beef-short-rib.html A World of Curries by Dave Dewitt and Arthur Pais. This is a moderately spicy dish that can be eaten as a snack. It originated in the Punjab region and is traditionally cooked with lamb. http://www.grouprecipes.com/107407/fried-spareribs-with-potato-batter.html These Barbecued Spareribs have a tangy sauce. That give them zest. Have these with a vegetable and potato or corn. Adapted from Bette Brotzel's recipe posted in the Taste of Home along with the photo. http://www.grouprecipes.com/107120/barbecued-pork-spareribs.html I'll never forget the wonderful aroma of these spareribs when I cook them. They have a real old-fashioned flavor. Adapted from Judy Clark's recipe posted in the Taste of Home alnog with the photo. http://www.grouprecipes.com/107102/tangy-spareribs.html This has quickly become a favorite. I make it a couple times a month. I tried using dried black-eyed peas in the crockpot after soaking them overnight and it didn't work at all; when the beans were finally "done" everything else was close to burnt. But I have successfully used dried peas, cooked them for a couple hours on the stove top and then in he crockpot. And of course, three cans of the stuff works just as well. =P http://www.grouprecipes.com/107015/carribean-style-black-eyed-peas.html Arroz con coco y is also known as arroz con titoté and is a traditional recipe from the Caribbean region of Colombia. It is usually prepared with fresh coconut milk, but just to make it easier I used canned instead. Titoté is the caramelized leavings created as a result of cooking coconut milk for about 30 minutes. I also used Panela in my recipe , you can use raw cane sugar. http://www.grouprecipes.com/106958/colombian-coconut-rice--arroz-con-coco.html