Pork ribs

This is the most popular style of rib, with some of the classic recipes coming from China and America. The beauty of pork cooked on the bone is that it is surrounded by marbling, and the fat helps the meat stay succulent and prevents it from drying out.

Beef ribs

Beef spare ribs are great to add to a slow cooker, and make an impressive addition to any barbecue. They are ideal for long, slow cooking, where the meat is able to braise and tenderise, resulting in fork tender ribs.

Lamb ribs

Although not as common as their pork and beef counterparts, lamb ribs are a delicious cut that can be cooked on the barbecue or in the oven. They tend to contain a lot of fat, so try baking them in a low oven, draining them, and then finishing them off on the barbecue.