These sticky, apple-scented ribs are cooked in the oven, then finished on the grill. They’re a simpler version of a recipe by champion pit master Chris Lilly, author of Big Bob Gibson’s BBQ Book, who cooks his ribs entirely on the grill. To follow Lilly’s example, use a thermometer to keep the temperature at a steady 250 and wrap the ribs in foil after adding the apple cider mixture.
“Some people follow Texas or American barbecue. Me, I’m a connoisseur of Korean barbecue,” says chef Roy Choi. He especially loves these thinly sliced short ribs, known as kalbi in Korea; they’re marinated overnight in a garlic, soy and sugar mixture, then quickly grilled, so they’re charred all over.
At Pok Pok, Andy Ricker roasts these meaty, tender ribs for two to three hours over a low fire for a fabulously smoky flavor. In this easy adaptation, the ribs are slow-cooked in the oven, then finished on the grill. Baby back ribs cut across the bone are the classic Thai choice, but whole ribs are just as delicious.
These beef ribs—leftovers from the giant rib roast—are incredibly luscious. Chef Tim Love douses them in his sweet and tangy homemade barbecue sauce, then cooks them on the grill until they’re crusty, sizzling and outrageously good.
Naturally tart tamarind keeps the honey-based barbecue sauce from becoming too sweet for the luscious, slow-cooked ribs. Opt for dark, runny tamarind concentrate instead of tamarind pulp, which needs to be soaked and strained before using; it’s available at Asian markets.
These crispy, sweet-and-spicy pork spareribs are a hundred times better than Chinese takeout char siu ribs, and they’re a particularly good example of what’s so great about using a pressure cooker. Pork spareribs typically require very slow cooking—usually braising—to tenderize them before grilling. A pressure cooker does that braising in a fraction of the time.
These ribs are named after Spanish snacks known as pinchos. Jason McCullar rubs them with a smoked-paprika spice blend, then lacquers them with a sherry-spiked glaze. For an ideal cocktail snack, look for riblets, a half portion of baby back ribs; they’re especially meaty. Or ask your butcher to split your rib racks crosswise.