Inspired by low-and-slow Stateside ribs, Colin Fassnidge and Anthony Puharich cook up a smoky spiced version to rack up instant praise. Begin this recipe 1 day ahead.

Have a go at this beef short-rib tagine, and you'll never look back. Begin this recipe at least 5 hours ahead.

It’s a recipe featuring a jolt of flavours, Yotam Ottolenghi style. The star chef enlists some of his favourite spices and seasonings, and puts them to work on a top-ranking pork dish. A soft, cooling side rounds out this unforgettable medley.

It’s the season for warm bowls of pasta, and our comfort-food expert, MasterChef ‘s Larissa Takchi, brings her short-rib ragu to the table. Begin this recipe 4 hours ahead.

These soy-glazed pork ribs are designed for easy entertaining, best enjoyed straight from the oven.

Homemade pasta dough is key here.

It's all about the sauce. Recipe by Analiese Gregory, with top-class lamb from Tasmania's Littlewood Lamb.

Sticky, sweet and spicy, we can't get enough of these ribs.

Strap on a rib bib and dig in!

"I've kept this recipe straightforward: fantastic meat and simple slaw" - Eleanor Maidment. This is an edited extract from California Living + Eating by Eleanor Maidment, published by Hardie Grant Books (RRP $45), and is available in stores nationally. Photographer: © Nassima Rothacker

Beer makes an unlikely but delicious glaze for these beefy ribs.

“With so many variations of this classic dish I thought, ‘Why not add another!’” – Shannon Bennett. You'll need to begin this recipe 3 hours ahead.

We can promise you've never had a glaze like this before.

“Sticky lamb ribs popping with Asian flavours are a no-brainer with rice” - Shannon Bennett.

Tuck into this glorious cut of braised beef, resting atop a mountain of creamy polenta and gremolata.