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BBQ Ribs

Every red-blooded American barbecue needs ribs. The fall-off-the-bone meat, slathering of tangy barbecue sauce and smoky flavor make them the ultimate crowd pleaser at a backyard cookout. Food & Wine has tips for everyone from beginners to grill masters. We'll tell you how to choose the best ribs, when to season the meat, the best way to light your fire and how to avoid overcooking them. Once you master these recipes and techniques, everyone you know will be asking you to come over to cook.

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Spiced Sweet-and-Sour Ribs

Rubbed with toasted ground spices then lacquered with a sweet and tangy glaze of maple syrup and a duo of vinegars, these meaty ribs have a deep flavor and an irresistibly crackly crust. To work ahead, you can roast the ribs the day before then glaze and broil them just before serving. Trimming the meat away from one end of each rib lets the meat pull away during cooking, creating handles that make for mess-free nibbling.

16 Epic Baby Back Rib Recipes

Super smoky and sticky baby back ribs are a summer cookout essential. Here, our best baby back rib recipes for you to make the next time you fire up the grill.

How to Make Smoked St. Louis-Style Ribs

A Texas master reveals how to make tender, crusty, smoky ribs using an ordinary grill and a bag of wood chips.

Crispy Deep-Fried Ribs

Rating: Unrated
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One reason these deep-fried ribs are so impossibly good? They're oven-braised for hours in flavorful mixture that includes plenty of garlic, ginger, orange zest, and soy sauce, along with orange zest and an inspired addition: ginger ale. Once the ribs become meltingly tender, they're deep-fried so they're supercrisp. Once they're done, toss them in a sticky-sweet sauce spiked with ketchup and scallions and be sure to set out plenty of napkins. Slideshow: More Fried Foods 

Sticky Barbecued Beef Ribs

Rating: Unrated
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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. More Recipes For Tailgating
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Apple-Glazed Barbecued Baby Back Ribs

Rating: Unrated
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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 the new 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.Plus: 20 Smart Tips for Everyday Grilling