Dark & Stormy Ribs
The glaze on these spicy, tender ribs cleverly incorporates the major components of the classic Dark ’n Stormy cocktail: ginger beer and dark rum.
Apple-Glazed Barbecued Baby Back Ribs
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.
Sweet-and-Salty Korean Barbecued Short Ribs
“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.
Ribs with Hot-Pepper-Jelly Glaze
Grace Parisi dry marinates then roasts baby back and spare ribs, then grills them with a spicy red-pepper-jelly glaze. The resulting ribs have irresistible crispy bits and nice caramelization.
Grilled Root Beer Pork Ribs
These succulent marinated ribs are baked until tender, then grilled and served with a sweet, spiced root beer sauce.
Cumin-Glazed Ribs with Avocado-Pineapple Salsa
Country-Style Ribs with Apple-Bourbon Barbecue Sauce
Chinese-Style Ribs with Guava Barbecue Sauce
A red wine with rich fruit and soft tannins, such as a Zinfandel from California’s Central Coast, will enrich the flavor of these sweet, sticky ribs.
Honey-Glazed Baby Back Ribs with Whiskey Marinade
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.
Sticky Barbecued Beef Ribs
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.
Honey-Tamarind Baby Back Ribs
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.
Mo's Sticky Ribs
Fred Donnelly has this warning about his spectacularly sticky ribs: “Anyone you make them for falls in love with you.”
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.
Spice Roasted Ribs with Apricot Glaze
Grace Parisi uses smoked paprika to sneak a just-barbecued flavor into these sticky, off-the-bone-tender ribs, which are one of the cheaper (and least meaty) cuts of pork.
Pincho Ribs with Sherry Glaze
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.
Blueberry glaze makes the edges on these ribs nice and sticky.