There's nothing more satisfying than juicy, tender, fall-off-the-bone ribs. Get ready for spring and summer grilling with these seven amazing recipes including maple-glazed pork spareribs and a sweet-and-spicy Korean-inspired version.
A pressure cooker braises these crispy, sweet-and-spicy pork spareribs in no time.
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Cookbook author Bruce Aidells loves to barbecue spareribs, but his favorite way to prepare them is to generously season the ribs with a mix of aromatic herbs and spices and slow-roast them until tender and crisp.
Top Chef winner Mei Lin slow-roasts these ribs in the oven until they're supertender; then she glazes them on the grill with a sweet and spicy sauce spiked with gochujang (Korean chile paste).
Brushing tender spareribs with a glaze of ginger, soy sauce and chili sauce turns them deep mahogany as they're grilled.
On Jamaica's Boston Beach, grill masters slowly cook a side of jerk pork for hours, until the skin is crispy and the meat is moist and flecked with succulent bits of fat. This version cuts back on some of the fat before grilling by parboiling the ribs.
Star chef Michael Symon cooks these honey-glazed ribs on the grill from start to finish, but you can also cook them entirely in the oven.
Pure maple syrup from Vermont stars in the sweet glaze for these amazing ribs.