100 Best Recipes Ever: Pork, Beef & Ribs

F&W's editors combed through the more than 10,000 recipes we've published in our 35 years of existence to find the very best. We only had room for the 20 Best Ever Recipes in print, but here we present the full 100 greatest dishes of all time.

Start Slideshow

1 of 16

Pork Cheek and Black-Eyed Pea Chili

Go to Recipe

Michael Symon defines himself as a “porketarian,” saying he can’t get enough of the meat. For his luscious chili, he uses incredibly flavorful and succulent pork cheeks—an unusual cut worth seeking out. If pork cheeks aren’t available, pork shoulder (cut into 2-inch pieces) can be substituted.

Amazing Pork Recipes from F&W

2 of 16

Braised Pork with Cherry Gravy

Go to Recipe

Michel Nischan’s braised sweet-and-savory pork melts in your mouth. It’s perfect with the creamy leeks and fennel.

3 of 16

Aleppo-Pepper-Pork-and-Fennel Sandwiches

Go to Recipe

For these delicious roast pork sandwiches, Chicago chef Tony Mantuano spreads a rub of garlic and spicy Aleppo pepper on boneless pork shoulder or pork leg.

Slideshow: Incredible Sandwiches

4 of 16

Spicy Ginger Pork in Lettuce Leaves

Go to Recipe

Annabel Langbein often travels to Hong Kong to meet with the printers who work on her cookbooks. At a Cantonese restaurant opposite her hotel in North Point, she tasted a version of this dish, served with piles of lettuce leaves and bowls of finely minced squab for diners to make their own salad cups. In her riff on that, Langbein uses chopped pork instead of squab; the recipe is also good with any poultry.

5 of 16

Herb-Roasted Pork Subs with Garlicky Spinach

Go to Recipe

To create this outstanding sandwich, Matt Neal rubs pork shoulder with an herb-and-garlic mixture and then slow-roasts it for hours (“Forever,” he says). He piles the meat high with pickled peppers and spinach sautéed with garlic. One key to the sandwich is to slice the pork very thinly; to do so, be sure the pork is very cold and use a deli slicer or a thin, sharp knife.

6 of 16

Chinese-Style Ribs with Guava Barbecue Sauce

Go to Recipe

Grilling maverick Steven Raichlen created these fragrant spiced ribs that get brushed with a sticky, tropical barbecue sauce.

F&W's Complete Grilling Guide

7 of 16

Pork Medallions with Onion Marmalade

Go to Recipe

Cooking the onions in butter and sugar gives an uncommonly beautiful sheen to this rich, tangy marmalade.

8 of 16

Chicken-Fried Steak with Redeye Curry Gravy

Go to Recipe

Top Chef star Dale Talde serves his outstanding, crispy fried steak with a richly flavored gravy spiked with curry powder, coffee and Sriracha chile sauce.

Amazing Top Chef Recipes

9 of 16

Latin Grilled Rib Eye Steak with Green Chile Aioli

Go to Recipe

The secret to creating a terrific crust on a well-marbled cut of beef: rubbing on a salty-sweet spice mix and letting the meat air dry before grilling.

Slideshow: Sensational Steak Recipes

10 of 16

Parmesan and Herb-Crusted Beef Tenderloin

Go to Recipe

This glorious, pepper-rubbed roasted beef tenderloin is coated with herbed bread crumbs that have been mixed with anchovies, which add a nice pungent accent to the rich meat. The roast beef is served with a simple, flavorful red wine sauce.

11 of 16

Beef Sirloin with Piquillo Peppers and Capers

Go to Recipe

Beef Recipes and Cooking Tips from F&W

12 of 16

Meat Loaf Stuffed with Prosciutto and Spinach

Go to Recipe

This luxurious yet easy take on classic meat loaf gets stuffed with spinach, carrots, prosciutto and cheese. The vegetables can be leftovers, says Mario Batali: “Just make sure they’re cooked long enough to be very soft—if they’re al dente, the meat loaf will tear when you slice it and wreck your day.” Mild and tangy caciocavallo cheese, made in Italy from cow’s milk, is excellent in the filling, but provolone is a fine substitute.

Comfort Food Classics from F&W

13 of 16

Honey-Glazed Baby Back Ribs with Whiskey Marinade

Go to Recipe

At his restaurants, 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.

14 of 16

Glazed Asian Baby Back Ribs

Go to Recipe

Ratha Chau makes the fruity glaze for these irresistible baby back ribs with tamarind paste and shrimp paste, which can be tricky to find. Here, we use mango chutney to re-create the sweetness in the glaze for the ribs, and Asian fish sauce to approximate the flavor of shrimp paste.

15 of 16

Crispy Deep-Fried Ribs

Go to Recipe

One reason these ribs are so impossibly good is that they’re braised for hours and then deep-fried so they’re supercrisp. The sauce—which includes ketchup and plenty of garlic—was originally concocted for chicken wings.

16 of 16

Tuscan Baby Back Ribs

Go to Recipe

Replay gallery

Your Profile

100 Best Recipes Ever: Pork, Beef & Ribs

1 of 16

Pork Cheek and Black-Eyed Pea Chili

1 of 16

2 of 16

Braised Pork with Cherry Gravy

2 of 16

3 of 16

Aleppo-Pepper-Pork-and-Fennel Sandwiches

3 of 16

4 of 16

Spicy Ginger Pork in Lettuce Leaves

4 of 16

5 of 16

Herb-Roasted Pork Subs with Garlicky Spinach

5 of 16

6 of 16

Chinese-Style Ribs with Guava Barbecue Sauce

6 of 16

7 of 16

Pork Medallions with Onion Marmalade

7 of 16

8 of 16

Chicken-Fried Steak with Redeye Curry Gravy

8 of 16

9 of 16

Latin Grilled Rib Eye Steak with Green Chile Aioli

9 of 16

10 of 16

Parmesan and Herb-Crusted Beef Tenderloin

10 of 16

11 of 16

Beef Sirloin with Piquillo Peppers and Capers

11 of 16

12 of 16

Meat Loaf Stuffed with Prosciutto and Spinach

12 of 16

13 of 16

Honey-Glazed Baby Back Ribs with Whiskey Marinade

13 of 16

14 of 16

Glazed Asian Baby Back Ribs

14 of 16

15 of 16

Crispy Deep-Fried Ribs

15 of 16

16 of 16

Tuscan Baby Back Ribs

16 of 16

Share the Gallery

Up Next

Share the Gallery