Top Rated Baby Back Rib Recipes

Portuguese Feijoada à Transmontana
The national dish of Portugal has a worldwide following. The basics of the dish — beef, pork and fijão (beans) — is shared by all the country’s former colonies from Brazil to Macau, and you’ll find variations in Angola, Cape Verde, Mozambique, and Goa in India, too. However, Feijoada à Transmontana is considered to be the most traditional of all recipes and the basis for all other feijoadas. It originated in Northern Portugal and has been embraced by Portuguese gastronomes ever since. It’s also a perfect party dish, as the recipe can be expanded to feed any number of guests. This meaty dish combines many Portuguese flavors and spices, which fortunately are commonly found in American kitchens. This is no minute-meal, but your reward for its preparation will be a genuine taste of Portugal in a dish that’s bound to impress.This recipe comes courtesy of Maria Dias of Portuguese Diner.
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Hector Rivera's Charcoalholics Spicy Coconut and Rum Ribs
Hector has won first place twice with this recipe. These ribs are so popular with Hector's family and friends that he often serves them at backyard barbecues. Hector told us that the first thing he did upon recovering from an illness that put him in bed for six months was to cook these ribs in celebration of a cousin's daughter's first birthday. Lucky girl! We wish we could have teethed on these spicy ribs with a coconut accent when we were infants! Click here to see 9 Mouthwatering Rib Recipes.
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For a quick dinner, these ribs can be done in less than one hour. The peanut butter gives a mixture of sweet and savory flavor, and adds to the other layers of taste. Serve it with a side of vegetables, and you're all set!  For more recipes visit Taste of Home.
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This recipe produces tender, succulent ribs slathered in a chocolate-chipotle barbecue sauce that'll have you licking your fingers.
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These Chinese-style ribs are served with a sweet, guava barbecue sauce that balances their spicy flavor with a sweet and tart finish.  Recipe contributed by Steven Raichlen for Food & Wine magazine. 
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"Tender and juicy, these ribs are packed with a big smoky punch. You won't believe how quick they are from grill to plate!" — Gloria Warczak, Cedarburg, Wis. Click here to see 10 Iconic Recipes That Define America
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Instant Pot Smoky Ribs
If you’re a barbecue purist with a smoker who doesn’t like sauce on your ribs, you will love this recipe, as the smoked ribs don’t need it. If you’re a bad planner who wants last-minute ribs, you too will love this recipe. If you don’t have a smoker, a broiling option is provided here, too. — Urvashi Pitre, author of The Keto Instant Pot Cookbook
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‘House of Cards’ Frank’s Favorite Ribs
The perfect dish to get you prepped for your next Emmy party, Frank’s Favorite Ribs are full of flavor. Mix together a quick rib rub and get the ribs in the oven for easy, juicy ribs. If you’re feeling ambitious, swap out the store-bought and whip up an easy barbecue sauce. Click Here to See More Ribs Recipes
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I call these ribs “candied meat” because they’re so sticky and sweet. I adapted the recipe from one my friend Susan Spungen, who worked for Martha Stewart Living for years (and who also beautifully styled the food in this book), published in one of the books she did with Martha. Have your butcher split the ribs down the middle so you can make bite-size riblets. If you buy your ribs at the grocery store with no butcher to be seen, it won’t be the end of the world—you’ll just have longer ribs to gnaw on. I serve the riblets with a refreshing rice and apple slaw, but if you prefer a hot entrée, serve them over Ginger Scallion Rice (recipe in book) or plain brown rice and a green vegetable. This bowl is the perfect example of serving meat as a side dish. Recipe excerpted from Bowls of Plenty: Recipes for Healthy and Delicious Whole Grain Meals by Carolynn Carreño. Click here to purchase your own copy.
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Pork Ribs with White Barbecue Sauce
At Post & Beam, located in Los Angeles, pork ribs get an interesting twist with the inclusion of a white barbecue sauce based on mayonnaise, white vinegar, and eggs instead of the usual tomato-based sauce.
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Ribs are a grilling favorite and these have a double dose of spice. Tabasco is used in the rub and marinade to make these ribs extra spicy and fall-off-the-bone tender. Click Here for 15 Ways to Use Tabasco at Your Barbecue
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