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Ribs
Say hello to the ultimate finger food.
By Andria Scott Hurst / Photography William Dickey and Charles Walton IV

Meaty Rib Recipes:
1. Low-and-Slow Baby Back Ribs
2. Maple Spareribs
3. John Wills's Baby Back Ribs
4. Barbecued Country-Style Ribs

For more information about these styles of ribs, look through our Glossary of Ribs.

Maple Spareribs
Maple Spareribs


John Wills recipe
John Wills's Memphis bar and grill closed in 1997, but you can still make his award-winning ribs at home.

Success at the Grill:
Early in the morning, fill a charcoal starter half full with a good quality charcoal. Place charcoal holder on one side of charcoal grate. This will keep the fire on one side of the grill. Place a couple of full-size newspaper sheets under chimney starter, and light. (Coals will begin to smolder and eventually burn.) When coals have formed a gray ash, pour them into the charcoal holder. Place cooking grate over hot coals. Cover with grill lid, and regulate the temperature by adjusting the lower and upper air vents. (This may take 30 minutes.)

Smoke is achieved by adding hardwood chips to the fire. Wood chips should have been soaked overnight in water to keep them from burning. Instead, they will smolder and produce a gray smoke that is absorbed by the meat during the cooking process.

Low-and-slow baby back ribs
Low-and-Slow Baby Back Ribs

Barbecue restaurants are great for ribs, but they're not the only option. You can serve mouthwatering ribs from your own pit or oven. If this is the first time you've tried to do your own, our instructions will guide you to success. So go ahead--give your favorite rib joint some competition.

Low-and-Slow Baby Back Ribs: Step-by-Step Guide

Step 1
Step 1
Carefully remove the thin membrane on the back of ribs. Sprinkle meat with Barbecue Rub.

Step 2
Step 2
While meat is cooking, use tongs to add charcoal pieces to grill at regular intervals.

Step 3
Step 3
Wrap ribs in heavy-duty aluminum foil, and return to the grill.

Step 4
Step 4
After removing the foil, baste the ribs with Vinegar Sauce, and grill one last time.

About the Author:
You'll find Andria Scott Hurst at the grill rain, shine, sleet, or snow making a major contribution to the sweet aroma of barbecue in Birmingham.

Love barbecue? You'll find dozens of delicious recipes in our Bar-B-Que special issue, on newsstands now!

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