St. Louis spare ribs have never tasted so good. Serve these individually portioned bacon-wrapped spare ribs with a mustard-style barbecue sauce. — Angela CarlosRecipe Courtesy of Clint Cantwell, Grillocracy.com
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!
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These smoky, savory ribs get lots of flavor from a dry rub made with blended curry spices. If you don’t have curry at home, make your own version by combining cardamom, turmeric, cumin, coriander, dry mustard, and chipotle pepper.
What makes this Bloody Mary, served at Chicago's Dragon Ranch this New Year's Day for $28, isn't just the drink itself -- it's the garnish. Be forewarned, you'll need some solid skewer skills to build this massive garnish.
Homemade rub with smoked paprika and a pile of applewood chips in the grill infuse these tender, fall-off-the-bone ribs with a thick, smoky flavor. — David Guas, author of Grill Nation: 200 Surefire Recipes, Tips, and Techniques to Grill Like a Pro.
This recipe came about when a friend suggested we make a pasta sauce out of the leftover short ribs we had in the fridge. I also think it's worth mentioning that we did while trapped inside during a hurricane, and so this delicious dish was the result of luck and what we had on hand.