Sweet-Hot Baby Back Ribs
Recipe: Sweet-Hot Baby Back Ribs
Offering up the best of both worlds—sweet and spicy—these fall-off-the-bone ribs aren’t your typical backyard fare. They get their great flavor from a splash of lime and are coated in our homemade Sweet-Hot ‘Cue Sauce for a one-of-a-kind bite. Combining a sweet mixture of chili sauce, ketchup, brown sugar, and ground sugar, you can’t find this kind of flavor in any store-bought bottle of barbecue sauce. Like these baby backs, most ribs need to marinate overnight in the fridge before grilling, making them the perfect make-ahead dish to bust out at your next summer barbecue and grilling get-togethers.
Honey-Soy Appetizer Ribs
Recipe: Honey-Soy Appetizer Ribs
Looking for the perfect summer appetizer? Get your next backyard barbecue or outdoor party rolling with a meaty, Asian-inspired appetizer that’s sure to have guests licking their fingers and the plate. The ultimate finger food, spareribs can serve equally well as an appetizer or as a main dish. Just ask your butcher to cut a shorter bone or cut the ribs in half crosswise to prepare your own sticky sweet, bite-sized starters. For a more upscale flavor profile, slather these ribs with a quick and easyAsian barbecue sauce that uses only three ingredients: soy sauce, barbecue sauce, and chile sauce.
Smoky Chipotle Baby Back Ribs
Recipe: Smoky Chipotle Baby Back Ribs
Simply throwing a slab of ribs on the grill just won’t do. If deep-smoked flavor is what you’re seeking, the key is to properly season them with the right dry rub. But, who needs prepackaged rubs and bottled sauces when you can make your own at home? 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. Thanks to a spicy dry rub and zesty sauce with a slight kick, these delicious pork ribs have earned their rightful spot on our dinner table this summer.
Low-and-Slow Baby Back Ribs
Recipe: Low-and-Slow Baby Back Ribs
When it comes to expertly-smoked baby back ribs, you can’t rush it. The secret to fall-apart ribs is to cook them low and slow over steady heat. That’s why we’ve developed a recipe totally worth your time. Ater allowing them to marinate overnight, start smoking these ribs early in the morning for six hours over hickory wood chips, and they’ll be perfectly juicy by dinnertime. 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. We promise it’ll be worth the wait.
Recipe: Ribs McCoy
Although spareribs are often overlooked in favor of their meatier counterpart—baby back ribs—this tasty cut of meat shouldn’t be ignored. Spareribs hold more bone, lending itself to fat and, most importantly, tons of flavor. When prepared with a savory rub, succulent spareribs can be transformed into a dish your guests will love. Here, barbecue sauce and an herb-rub combine to give this Ribs McCoy 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. Save some barbecue sauce on the side for dipping.
Baby Loin Back Ribs
Recipe: Baby Loin Back Ribs
Sure, baby loin back ribs hold their own on the grill, but they’re versatile enough for the oven and slow cooker as well. For this recipe, however, we clung to tradition and prepared this lean and meaty cut on the grill with a slow and steady hand, applying a basting sauce every 30 minutes. Smothering baby back ribs in a classic barbecue sauce will do just fine, but why limit yourself? We finished with a sweet, ketchup-based sauce to round out the meal. Moist and delectable, these ribs are proof that some things in life are worth getting messy for.
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. Delicious ribs begin with choosing the best cut of meat and properly cooking it at the right temperature. And these ribs are no exception. A foil-packet grilling method practically ensures a mouthful of tenderness, and smoky, charred goodness is achieved from the hickory wood chips that are placed directly on the grill.
Apricot-Pineapple Sweet Ribs
Recipe: Apricot-Pineapple Sweet Ribs
Sweet meets smoky with our apricot-pineapple ribs. If you’re craving summer on a plate, these sweet pork ribs fit the bill. The delicate balance of apricot and pineapple juice helps to lock in flavor and caramelize the ribs to meltingly-good perfection. With the supercharged Rib Liquid Seasoning used to baste Apricot Pineapple Sweet Ribs taking the South's favorite finger food to new heights. Season grilled ribs with a spicy dry rub, marinate in a sweetglaze of pineapple juice and apricot nectar, and baste with ahoney-sweetened bottled barbecue sauce. Tender, succulent, and deliberately sticky, you can thank us later.
The Ultimate Smoky, Sweet Ribs
Recipe: The Ultimate Smoky, Sweet Ribs
Your search for the perfect ribs recipe ends here. We challenged our Test Kitchen to a ribs smackdown, and Memphis native Pam Lolley smoked the competition with these just-right, finger-licking-good ribs. These pork ribs are made with a smoky dry rub that complements theSweet-and-Spicy Barbecue Sauce nicely. Start with two slabs of St. Louis-style pork ribs, with aRib Braising Liquid poured over each slab. Whether you cook them on the grill or in the oven, these ribs will have your guests coming back for more. Not to mention, they’re as good as any takeout from your local barbecue joint.