11 Great Rib Recipes

Contributor
Make flavorful, fall-off-the bone ribs with these recipes
11 Great Rib Recipes
Helene Dujardin

Make your ribs tender by cooking them ‘low and slow.’

The best way to cook great ribs? Ask that question and you’re likely to get more than a few different answers. Some swear by pork ribs, others by beef. Some like meaty spare ribs and some opt for the smaller (but really tender) baby back variety. Some pitmasters think that ribs should be dry rubbed and smoked, some say basting ribs with sauce is the way to go, and still others advise a combination of the two. With so many choices, how do you know which method is best for producing a really great rack of ribs?

Great ribs are all about preference: knowing what you like and how to achieve those results. We have 11 great rib recipes to help you do just that.

Barbecue Championship Ribs


Impress your friends and family with these sweet, smoky, and succulent ribs.

Beef Ribs with Sorghum Glaze


Unless you’re from the South, you probably don’t use sorghum often — but this sweet, golden syrup is perfect for ribs.

Beer-Basted Baby Back Ribs


What could be better than ribs basted with a beer sauce as they cook, and then finished with a coating of sweet and smoky barbecue sauce?

Black Cherry and Jägermeister Baby Back Ribs


You’d better make a double batch of these sweet and sticky, fall-off-the-bone, finger-licking good ribs.

Glazed Sweet and Sour Spareribs


These ribs are cooked indoors until tender and then finished under the broiler, giving them a thick glaze and a little bit of crispy caramelization.

Honey Barbecue Country-Style Ribs


The only thing you need to add to these delicious ribs is a side of coleslaw and some freshly baked cornbread and you’ve got the perfect meal!

Slow-Cooker Barbecue Ribs

Slow-Cooker Barbecue Ribs
Pillsbury

Not in the mood to fire up the grill? Use your slow cooker instead!

Spice-Rubbed Beef Short Ribs


If you love beef brisket you’ll love these meaty oversized ribs. They’re tender and juicy and they pack all of the amazing flavor of slow-roasted barbecued ribs.

Sticky Asian Barbecued Baby Back Ribs


You’ll be surprised how much flavor you can pack into these ribs with just a handful of ingredients. The secret ingredient? Chinese five-spice powder.

Tamarind-Braised Short Ribs


Balsamic vinegar, dark brown sugar, tamarind paste, and white wine give these ribs a sweet and delicious flavor.

Vietnamese Spareribs with Chile and Lemongrass


The lemongrass and cilantro are key to keeping these ribs bright and flavorful — and these ingredients balance the heat of the fresh ginger and chiles.

Kristie Collado is The Daily Meal’s Cook Editor. Follow her on Twitter @KColladoCook.