The Ultimate Guide to Ribs
July 19, 2016
Rock your ribs this summer with these pro tips and recipes
The Ultimate Guide to Ribs
It’s grilling season, y’all! Stock up on charcoal or wood chips, and be sure to grab plenty of wet naps, because today we are talking ribs: sweet and smoky, sticky, saucy, meaty, finger-licking good, fall-off-the-bone ribs.
Barbecue Championship Ribs
Incredibly sweet, smoky, and succulent, there’s no way these championship-winning ribs won’t impress whomever you cook them for.
The great thing about these delicious ribs is that you can easily cook them either indoors or out – no grill needed! They’re roasted in a Dutch oven that can be set over coals or heated in your oven.
Best Ever Barbecued Ribs
This easy, go-to recipe will render tender and delicious ribs without hours spent manning a smoker. Make these ribs in just three simple steps: 1. Season 2. Bake 3. Grill
Best Honey Barbecue Country-Style Ribs
Bring on the heat — and the sweet! In this recipe, a well-balanced spicy sauce dresses luscious slabs of boneless ribs.
Big Game Baby Back Ribs
Up your spice game with this dry rub recipe and be rewarded with big flavor. Mix up a large batch of this dry rub and keep it on hand for easy ribs all summer long.
Black Cherry and Jägermeister Baby Back Ribs
Championship Glazed Ribs
Smoke is the key ingredient in this recipe. Add a pile of apple wood chips to your grill to infuse the meat with a thick, sweet-and-smoky flavor.
Chimichurri Beef Ribs
Argentine cowboys are on to something here. Chimichurri is a blend of finely chopped herbs, spices, and oil meant for grilled meat. These beef ribs have a bold, fresh flavor thanks to the herbaceous chimichurri marinade that blogger and grilling expert Chris Grove of www.nibblemethis.com makes from scratch. Don’t forget to save some of the delicious chimichurri to use as a condiment for the finished ribs — it's insanely delicious.
Competition-Style Pork Ribs
Country-Style Ribs with Jalapeño-Peach Sauce
Canned peaches and brown sugar add an incredible amount of sweetness to these smoky, country-style pork ribs. Don’t forget to sauce the ribs as they cook for lots of deliciously caramelized sweet and spicy flavor.
Curried Denver Lamb Ribs
Grilling expert Robyn Lindars of www.grillgirl.com suggests making your own curry by blending cardamom, turmeric, cumin, coriander, dry mustard, and chipotle pepper for an amazing dry rub to create smoky and savory ribs that burst with flavor.
Glazed Sweet-Sour Spareribs
These ribs are cooked indoors in a Dutch oven until tender. Then, they are placed under the broiler to thicken the glaze and add a little bit of crispy caramelization.
Hoisin sauce mingles with bourbon and garlic for finger-licking flavor in this recipe for sinful spareribs.
Kalbi Korean Short Ribs
Kansas City-Style Pork Back Ribs
The only things these sweet, sticky ribs need are a side of creamy coleslaw and a skillet of fluffy cornbread.
To bring out the best flavor, let these sweet and lightly spicy short ribs marinate overnight.
Memphis-Style Dry-Rubbed Ribs
Mike's Caribbean Spiced Ribs
All you need to make these delicious baby back ribs is brown sugar, salt, and a few dried spices. Rub the ribs with the spice blend and then let them marinate for a few hours before grilling.
Molasses and Peanut Butter Glazed Ribs
The great thing about these flavorful baby back ribs (aside from the sweet and savory peanut butter glaze) is that they’re ready in less than an hour.
Spice-Rubbed Beef Short Ribs
Arguably the best part about beef ribs is their size – there’s so much meat on those bones! If you love beef brisket, you’ll love these meaty oversized ribs.
Sticky Asian Barbecued Baby Back Ribs
The secret in this amazing recipe is the Chinese five-spice powder. If you can’t find it, you can make your own by blending equal parts ground star anise, cloves, cinnamon, Szechuan peppercorns, and fennel seeds.
Tamarind-Braised Short Ribs
A mix of balsamic vinegar, dark brown sugar, tamarind paste, and white wine gives these beefy ribs a sweet and delicious flavor. They also cook low and slow for a long period of time, making them fall-off-the-bone tender.
Vietnamese Spareribs with Chile and Lemongrass
These ribs are flavorful and bright thanks to the additions of lemongrass and cilantro. They are steam-baked until tender then broiled, making the meat tender and the exterior crispy.