13 Ribs Recipes to Bring Out Your Inner BBQ Grillmaster

Yahoo Food
Updated

By Rochelle Bilow

Photo: Bon Appétit

Nothing says, “I’m a grilling boss,” like a perfectly-cooked, fall-off-the-bone-tender rack of ribs. Every single one of these recipes will turn you into a grillmaster in no time.

Sweet-and-Spicy Ribs

Photo: Peden & Munk

These meaty ribs are purposely precooked until very tender but not yet falling off the bone so they don’t shred when it’s time to grill them.

Grilled Short Ribs with Sesame-Chipotle Mole

Photo: Linda Xiao

The classic slow-cooked cut is moving into the fast lane, grilled and paired with a mole that’s ready in a flash.

Lamb Ribs with Rhubarb and Radish Salad

Photo: Christopher Testani

It’s crucial that you render as much fat as possible during the initial cooking; you can even let the ribs cool and scrape off the excess before glazing.

Soy and Sesame Short Ribs

Photo: Gentl & Hyers

Takashi Inoue, of Takashi in New York City, loves to use this marinade on any cut of beef (hanger is another favorite), chicken wings, or pork ribs.

Fennel-Spiced Ribs with Tangy Apple-Mustard Barbecue Sauce

Photo: Jessup Deane

All those spices and sauces add up to some truly complex flavors. (This recipe was developed with IBM’s Chef Watson.)

Calabrian Grilled Pork Ribs

Photo: Alex Lau 

This recipe can easily be doubled for a group. Make sure to check the ribs in a few spots for doneness.

Best-Ever Barbecued Ribs

Photo: Marcus Nilsson

Got nothing but time on your hands? Cook these really low and slow. Set the oven at 300° and start checking the ribs after 3 hours. But don’t sweat it; they’ll be super-tender either way. Watch the step-by-step video here.

Spicy Glazed Pork Ribs

Photo: Marcus Nilsson

This glaze also makes for an addictive tray of chicken wings. Use the same weight and method as for the ribs, but reduce final cooking time by 10 minutes.


Glazed Pork Ribs with Shichimi Togarashi

Photo: Tuukka Koski

Togarishi is a Japanese seasoning blend with bonito, chile, and more.

Jenga Ribs

Photo: Matt Duckor

Bonus points for serving one huge stack and making your family get all Jenga on it for seconds.

Seared Short Rib

Photo: Christopher Testani

Use flanken or Korean style ribs for the best results.

Brown Sugar and Bourbon Ribs

Photo: Brian Leatart

Secret ingredient: apple butter.

Grilled Spareribs with Cherry Cola Glaze

Photo: Mark Thomas

You want to make sure the cola is flat for the glaze—open it ahead of time to let the bubbles dissipate.