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.
- Recipe: Sweet-Hot Baby Back Ribs
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.
- Recipe: Honey-Soy Appetizer Ribs
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.
- Recipe: Low-and-Slow Baby Back Ribs
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.
- Recipe: Ribs McCoy
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.
- Recipe: Smoky Ribs
We challenged our Test Kitchen to a ribs smackdown. Memphis native Pam Lolley smoked the competitiion with these just-right ribs.
- Recipe: The Ultimate Smoky, Sweet Ribs