Mouthwatering Ribs

By Southern Living
Photo by Beth Dreiling Hontzas / Styling by Lisa Powell Bailey / Food Styling by Pam Lolley

Give your favorite barbecue joint some competition with these baby back and spareribs recipes.

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Sweet-Hot Baby Back Ribs

Recipe:  Sweet-Hot Baby Back Ribs

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.

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Honey-Soy Appetizer Ribs

Recipe:  Honey-Soy Appetizer 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.

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Smoky Chipotle Baby Back Ribs

Recipe:  Smoky Chipotle Baby Back Ribs

Who needs prepackaged rubs and bottled sauces when you can make your own? Our Chipotle Rub's bold taste infuses the ribs with Southwestern flair, while the Smoky Chipotle 'Cue Sauce echoes the rub's flavors with a few more peppers.

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Low-and-Slow Baby Back Ribs

Recipe:  Low-and-Slow Baby Back 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.

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Ribs McCoy

Recipe:  Ribs McCoy

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.

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Baby Loin Back Ribs

Recipe:  Baby Loin Back Ribs

Slow, steady preparation makes these ribs moist and delectable. This recipe calls for a basting sauce every 30 minutes and a finishing sweet, ketchup-based sauce.

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Smoky Ribs

Recipe:  Smoky Ribs

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.

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Apricot-Pineapple Sweet Ribs

Photo by Beth Dreiling Hontzas / Styling by Lisa Powell Bailey / Food Styling by Pam Lolley

The supercharged Rib Liquid Seasoning used to baste Apricot Pineapple Sweet Ribs takes the South's favorite finger food to new heights.

Recipes:
Apricot-Pineapple Sweet Ribs
Rib Dry Rub
Rib Liquid Seasoning
Sweet Barbecue Glaze

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