Give your favorite barbecue joint some competition with these baby back and spareribs recipes.
These ribs get their great flavor from a splash of lime and our Sweet-Hot 'Cue Sauce, featuring sweet chili sauce, ketchup,
brown sugar, and ground ginger. Like these baby backs, most ribs need to marinate overnight in the fridge, making them the
perfect make-ahead dish for grilling get-togethers.
The ultimate finger food, spareribs can serve equally well as an appetizer as a main dish. Honey and soy sauce coat these
ribs to give them upscale, Asian flavor.
These ribs are smoked for six hours over hickory wood chips. To keep tender, spray with apple juice (instead of water) and
cook for 2 hours wrapped in foil. Finish with a barbecue sauce, apple juice, and honey glaze.
Barbecue sauce and an herb-rub combine to give spareribs complex flavor. The four-ingredient rub made from Creole seasoning,
garlic powder, pepper, and Greek seasoning punches up the flavor of meat fast, no marinade required.
Try this classic recipe for smoked baby back ribs (also called baby loin back ribs). Buying ribs is easy if you know what
to look for. Single slab packages allow you to see all sides of the ribs. You want as much meat and as little fat as possible.
We challenged our Test Kitchen to a ribs smackdown. Memphis native Pam Lolley smoked the competitiion with these just-right