6 Tasty Ways with Ribs
Throw a backyard ribfest! For your next outdoor party, think ribs 6 ways.
Grilled Baby Back Ribs with Sticky Brown Sugar Glaze
These grilled baby back ribs are basted in an addictive brown sugar glaze with a just a hint of heat from red chile powder. You'll need a sturdy drip pan to go under the cooking grate.
Time: 2 Hours, 30 Minutes
Yield: Serves 8 (serving size: 4 ribs with glaze)
Ingredients
5 pounds pork baby back ribs, cut into half-racks if needed to fit on grill
4 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
1 teaspoon cayenne
Sticky Brown Sugar Glaze (see step1)
Preparation
1. To make the glaze, whisk together:
1 1/2 cups packed light brown sugar
3 tablespoons cider vinegar
3 tablespoons beer or water
1 1/2 teaspoons red chile flakes (1/2 tsp. for a mild version)
1 teaspoon dry mustard
2. Remove the membrane from underside of ribs: Slide a screwdriver tip along each bone and under one end of membrane to loosen, then grab membrane with a paper towel and pull off (it's okay if membrane breaks and bits remain).
3. In a small bowl, mix salt, pepper, and cayenne. Put ribs on a baking sheet and sprinkle on both sides with salt mixture. Snugly wrap each rack in heavy-duty foil. Let sit 30 minutes at room temperature.
4. Meanwhile, prepare a charcoal or gas grill for indirect medium-low heat (300° to 350°; you should be able to hold your hand 5 in. above cooking grate only 6 to 7 seconds). If using charcoal, light 60 briquets in a chimney on firegrate. When coals are covered with ash, about 20 minutes, bank evenly on opposite sides of firegrate and let burn to medium-low. Set a sturdy drip pan on grate between mounds. The area over the drip pan is the indirect heat area. Add 3 or 4 more unlit briquets to each mound when ribs go on and every 30 minutes while cooking. If using gas, turn all burners to high, close lid, and heat 10 minutes. Then turn center burner(s) off and reduce heat of other burner(s) to medium-low. Place a sturdy drip pan under the turned-off burner(s). The area above the drip pan is the indirect heat area.
5. Place rib packets, bone side down, on cooking grate over indirect heat, overlapping slightly if necessary. Cover grill and cook ribs until fairly tender when pierced through foil, 50 to 70 minutes.
6. Transfer rib packets to a rimmed pan. Carefully remove ribs from foil. Set ribs, bone side up, on grill over indirect heat.
7. Spoon about 1/4 cup glaze into a small bowl and set aside. Using a silicone brush, baste ribs with remaining glaze. Cover grill and cook ribs 10 minutes. Brush melted glaze from center of each rack up along sides of meat, turn ribs over, and baste with more glaze. Repeat brushing and turning every 10 minutes until ribs are browned and tender and meat has shrunk back from ends of the bones, 30 to 40 minutes total.
8. Remove ribs from grill. Cover loosely with foil and let sit about 10 minutes. Stir reserved 1/4 cup glaze and brush over ribs. Cut between bones to serve.
Note: Nutritional analysis is per serving, and does not include the glaze, which adds 106 calories per serving.
Nutritional Information
Amount per serving
Calories: 615
Calories from fat: 60%
Protein: 33g
Fat: 41g
Saturated fat: 15g
Carbohydrate: 27g
Fiber: 0.1g
Sodium: 441mg
Cholesterol: 162mg
More on grilling ribs, as well as steaks and chops
Grilled Baby Back Ribs with Zaatar Glaze
You'll need a sturdy drip pan to go under the cooking grate.
Time: 2 1/2 hours.
Yield: Serves 8 (serving size: 4 ribs with glaze)
Ingredients
5 pounds pork baby back ribs, cut into half-racks if needed to fit on grill
4 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
1 teaspoon cayenne
Zaatar Glaze (See step 1)
Preparation
1. To make the glaze, combine:
1/2 cup sesame seeds
1/2 cup ground sumac
1/2 cup olive oil
1/2 cup honey
1 1/2 tablespoons dried thyme
1 1/2 tablespoons dried marjoram
1 teaspoon kosher salt
1/3 cup water
2. Remove the membrane from underside of ribs: Slide a screwdriver tip along each bone and under one end of membrane to loosen, then grab membrane with a paper towel and pull off (it's okay if membrane breaks and bits remain).
3. In a small bowl, mix salt, pepper, and cayenne. Put ribs on a baking sheet and sprinkle on both sides with salt mixture. Snugly wrap each rack in heavy-duty foil. Let sit 30 minutes at room temperature.
4. Meanwhile, prepare a charcoal or gas grill for indirect medium-low heat (300° to 350°; you should be able to hold your hand 5 in. above cooking grate only 6 to 7 seconds). If using charcoal, light 60 briquets in a chimney on firegrate. When coals are covered with ash, about 20 minutes, bank evenly on opposite sides of firegrate and let burn to medium-low. Set a sturdy drip pan on grate between mounds. The area over the drip pan is the indirect heat area. Add 3 or 4 more unlit briquets to each mound when ribs go on and every 30 minutes while cooking. If using gas, turn all burners to high, close lid, and heat 10 minutes. Then turn center burner(s) off and reduce heat of other burner(s) to medium-low. Place a sturdy drip pan under the turned-off burner(s). The area above the drip pan is the indirect heat area.
5. Place rib packets, bone side down, on cooking grate over indirect heat, overlapping slightly if necessary. Cover grill and cook ribs until fairly tender when pierced through foil, 50 to 70 minutes.
6. Transfer rib packets to a rimmed pan. Carefully remove ribs from foil. Set ribs, bone side up, on grill over indirect heat.
7. Spoon about 1/4 cup glaze into a small bowl and set aside. Using a silicone brush, baste ribs with remaining glaze. Cover grill and cook ribs 10 minutes. Brush melted glaze from center of each rack up along sides of meat, turn ribs over, and baste with more glaze. Repeat brushing and turning every 10 minutes until ribs are browned and tender and meat has shrunk back from ends of the bones, 30 to 40 minutes total.
8. Remove ribs from grill. Cover loosely with foil and let sit about 10 minutes. Stir reserved 1/4 cup glaze and brush over ribs. Cut between bones to serve.
Note: Nutritional analysis is per serving, and does not include glaze, which adds about 181 calories per serving.
Nutritional Information
Amount per serving
Calories: 690
Calories from fat: 70%
Protein: 35g
Fat: 54g
Saturated fat: 17g
Carbohydrate: 16g
Fiber: 0.9g
Sodium: 529mg
Cholesterol: 162mg
Red meat isn't the only meat. Read up on grilling chicken.
Grilled Baby Back Ribs with Basil Chile Lemonade Glaze
You'll need a sturdy drip pan to go under the cooking grate.
Time: 2 1/2 hours.
Yield: Serves 8 (serving size: 4 ribs with glaze)
Ingredients
5 pounds pork baby back ribs, cut into half-racks if needed to fit on grill
4 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
1 teaspoon cayenne
Basil Chile Lemonade Glaze (See step 1)
Preparation
1. To make the glaze, combine:
3/4 cup (6 oz.) thawed frozen lemonade concentrate
1/4 cup chopped fresh basil leaves
1 tablespoon olive oil
Finely shredded zest of 4 lemons
1/4 cup fresh lemon juice
1 1/2 teaspoons red chile flakes
2. Remove the membrane from underside of ribs: Slide a screwdriver tip along each bone and under one end of membrane to loosen, then grab membrane with a paper towel and pull off (it's okay if membrane breaks and bits remain).
3. In a small bowl, mix salt, pepper, and cayenne. Put ribs on a baking sheet and sprinkle on both sides with salt mixture. Snugly wrap each rack in heavy-duty foil. Let sit 30 minutes at room temperature.
4. Meanwhile, prepare a charcoal or gas grill for indirect medium-low heat (300° to 350°; you should be able to hold your hand 5 in. above cooking grate only 6 to 7 seconds). If using charcoal, light 60 briquets in a chimney on firegrate. When coals are covered with ash, about 20 minutes, bank evenly on opposite sides of firegrate and let burn to medium-low. Set a sturdy drip pan on grate between mounds. The area over the drip pan is the indirect heat area. Add 3 or 4 more unlit briquets to each mound when ribs go on and every 30 minutes while cooking. If using gas, turn all burners to high, close lid, and heat 10 minutes. Then turn center burner(s) off and reduce heat of other burner(s) to medium-low. Place a sturdy drip pan under the turned-off burner(s). The area above the drip pan is the indirect heat area.
5. Place rib packets, bone side down, on cooking grate over indirect heat, overlapping slightly if necessary. Cover grill and cook ribs until fairly tender when pierced through foil, 50 to 70 minutes.
6. Transfer rib packets to a rimmed pan. Carefully remove ribs from foil. Set ribs, bone side up, on grill over indirect heat.
7. Spoon about 1/4 cup glaze into a small bowl and set aside. Using a silicone brush, baste ribs with remaining glaze. Cover grill and cook ribs 10 minutes. Brush melted glaze from center of each rack up along sides of meat, turn ribs over, and baste with more glaze. Repeat brushing and turning every 10 minutes until ribs are browned and tender and meat has shrunk back from ends of the bones, 30 to 40 minutes total.
8. Remove ribs from grill. Cover loosely with foil and let sit about 10 minutes. Stir reserved 1/4 cup glaze and brush over ribs. Cut between bones to serve.
Note: Nutritional analysis is per serving, and does not include glaze, which adds about 46 calories per serving.
Nutritional Information
Amount per serving
Calories: 555
Calories from fat: 68%
Protein: 34g
Fat: 42g
Saturated fat: 15g
Carbohydrate: 9.7g
Fiber: 0.4g
Sodium: 431mg
Cholesterol: 162mg
Make it a full meal by adding some sides
Achiote Short Ribs with Ancho Barbecue Sauce and Avocado Relish
James Beard award-nominated chef Mark Fischer is forging his own Southwest style at Restaurant Six89 in Carbondale, Colorado, with dishes like these succulent ribs: They're oven-braised with citrus and achiote, then finished on the grill with a smoky chile sauce (liquid smoke is a natural product made by capturing the smoke from burning wood and combining it with water; find it in grocery stores alongside barbecue sauces). At the restaurant, he uses boned beef short ribs, but we opted to keep it simple by leaving the bones in. The recipe is also outstanding made with pork spareribs.
Time: 4 Hours
Yield: Serves 6
Ingredients
RIBS
Zest and juice of 1 large or 2 small oranges
2 tablespoons achiote paste
1/2 cup chopped fresh oregano leaves
2 teaspoons kosher salt
2 teaspoons pepper
3 whole short ribs (4 3/4 lbs. total), each cut in half, or 2 racks (2 1/2 lbs. each) pork spareribs trimmed St. Louis-style, membrane removed, cut into 8- to 9-in. portions
SAUCE
1/4 cup achiote paste
1 cup packed brown sugar
1 large dried ancho chile, stemmed, torn into pieces
1 teaspoon ground hot New Mexico chile or 1/2 tsp. cayenne
3 garlic cloves
1 cinnamon stick (about 2 1/2 in. long)
2 tablespoons dried oregano
1 cup medium-dry madeira wine
About 1/4 cup lime juice
About 1/2 tsp. kosher salt
About 1 cup reduced-sodium chicken broth
1 1/2 teaspoons liquid smoke
RELISH
3 firm-ripe avocados, coarsely chopped
3/4 cup seeded Anaheim chiles, cut into small dice
1/2 cup coarsely chopped cilantro
Zest and juice of 2 limes
1 1/2 tablespoons extra-virgin olive oil
About 1/4 tsp. kosher salt
Preparation
1. Preheat oven to 300°. Prepare ribs: In a large roasting pan, combine all ingredients except for ribs. Set ribs in pan and rub all over with achiote mixture. Seal pan tightly with foil. Roast, turning ribs every hour, until meat is tender when pierced but not falling off bones, about 2 hours.
2. Meanwhile, make sauce: In a medium saucepan, combine all ingredients except broth and liquid smoke. Bring to a simmer over medium heat and cook, stirring often, until reduced to a thick paste, 18 to 20 minutes. Remove from heat.
3. Transfer ribs to a rimmed baking sheet and set aside. Pour pan juices into a large glass measuring cup; skim and discard fat. Add chicken broth to make 2 1/2 cups, then pour into pan with sauce paste. Bring to a simmer over medium heat and cook, stirring often, until ancho pieces are very soft, 15 to 20 minutes. Meanwhile, prepare a grill for medium (350° to 450°) indirect heat, but skip the drip pan.
4. Discard cinnamon stick from sauce and stir in liquid smoke. Purée sauce in a blender, then strain. Add more lime juice and salt to taste. Pour 1 cup sauce into a small bowl for basting and the rest into a small pitcher.
5. Combine ingredients for relish with salt to taste in a medium bowl; set aside.
6. Grill ribs, covered, over direct heat, turning once, until browned and sizzling, 4 to 8 minutes total. Transfer ribs bony side up to indirect-heat area and brush generously with some of the 1 cup sauce. Cook until sauce is set, about 5 minutes, then turn, brush again, and cook a few more minutes. Transfer short ribs to plates or cut spareribs between bones and put on a platter. Serve ribs with reserved sauce and the avocado relish.
Nutritional Information
Amount per serving
Calories: 1273
Calories from fat: 55%
Protein: 87g
Fat: 77g
Saturated fat: 26g
Carbohydrate: 57g
Fiber: 9.5g
Sodium: 1161mg
Cholesterol: 241mg
For something lighter, try grilling fish.
Grilled Spareribs with Fennel Seeds and Herbs
Meat expert Bruce Aidells drew on the Northern Italian heritage of Sonoma's founding wine families for this recipe, creating crisp-edged ribs that don't require additional sauce. You'll need a 9- by 13-in. drip pan for the grill.
Prep Time: 2 Hours, 45 Minutes
Chill: 4 Hours
Yield: Serves 6
Ingredients
1 1/2 tablespoons kosher salt
1 tablespoon fennel seeds
1 tablespoon chopped garlic
1 teaspoon chopped fresh sage
1 tablespoon chopped fresh rosemary
2 teaspoons pepper
2 teaspoons sweet Hungarian paprika
2 teaspoons chopped fresh thyme leaves
2 teaspoons ground fennel seeds
2 racks (2 1/2 lbs. each) pork spareribs trimmed St. Louis-style, membrane removed, cut into 8- to 9-in. portions
2 tablespoons olive oil
Preparation
1. Combine all ingredients except for ribs and oil in a bowl. Rub ribs all over with oil and smear with seasonings, putting most on meaty side. Chill airtight at least 4 and up to 24 hours; let stand at room temperature during last hour. Meanwhile, scrunch each of 5 (1 1/2 ft.) sheets of foil into a log about 9 in. long; set aside.
2. Prepare a grill for low (250° to 300°) indirect heat and put a 9- by 13-in. drip pan in place as directed. If cooking with charcoal, use briquets; hardwood charcoal won't hold heat long enough for this recipe.
3. Set ribs with bone tips upright over drip pan, arranging foil logs between ribs to hold them up. Grill, covered, until meat is very tender when pierced and shrinks back 1/2 in. from tips of bones, 1 3/4 to 2 1/4 hours.
4. Transfer ribs to a rimmed baking sheet and cover with foil. Let rest about 10 minutes, cut between bones, and serve.
Nutritional Information
Amount per serving
Calories: 736
Calories from fat: 69%
Protein: 52g
Fat: 56g
Saturated fat: 20g
Carbohydrate: 2.4g
Fiber: 1.2g
Sodium: 1306mg
Cholesterol: 213mg
For more ideas, check out our grilling blog.
Chinese Glazed Riblets with Garlic and Thai Basil
To perfect the process for these crisp, garlicky, salty-sweet ribs, Alexander Ong, chef of Betelnut restaurant in San Francisco, consulted with the legendary Cecilia Chiang, whose restaurant Mandarin popularized authentic Chinese cooking in San Francisco in the 1960s. The Chinese red vinegar and mushroom soy sauce help give the ribs their black lacquer and rich flavor. If you substitute regular vinegar and soy sauce, they'll be lighter in color and flavor but still delicious.
Prep Time: 2 Hours, 45 Minutes
Marinate: 4 Hours
Yield: Serves 8 as an appetizer
Ingredients
RIBS AND MARINADE
4 pounds pork spareribs trimmed St. Louis-style, membrane removed, cut in half across the bone
3/4 cup mushroom soy sauce, or regular soy sauce plus 1 1/2 tbsp. molasses
6 tablespoons Shaoxing rice wine or dry sherry
1/2 teaspoon Chinese five-spice powder
3 star anise pods
3/4 cup coarsely chopped unpeeled fresh ginger
SAUCE AND SERVING
6 tablespoons sugar
6 tablespoons reduced-sodium soy sauce
1/2 cup Chinese red vinegar or unseasoned rice vinegar
1 tablespoon Thai or Vietnamese fish sauce
Vegetable oil for deep-frying, plus 1/4 cup oil for cooking in wok
1 cup cornstarch
3 tablespoons minced garlic
1/2 cup Thai basil leaves or small regular basil leaves, plus a few basil sprigs
Preparation
1. Prepare ribs: Cut apart between bones. Rinse and put in a 6- to 8-qt. pot. Add 2 1/2 qts. water, cover, and bring to a boil. Skim and discard any foam. Add mushroom soy sauce, rice wine, five-spice powder, star anise, and ginger. Return to a boil, then reduce heat and simmer, covered, until meat is tender, 45 minutes to 1 hour.
2. Strain rib mixture through a colander set over a large bowl. Set bowl of braising liquid in a larger bowl of ice water. Let ribs and seasonings cool in colander, then return to liquid and chill, covered, at least 4 and up to 12 hours.
3. Meanwhile, make sauce: In a small bowl, stir together sugar, reduced-sodium soy sauce, vinegar, and fish sauce until sugar dissolves. Set aside.
4. Preheat oven to 250° and set a rimmed baking sheet in it. Pour 1 1/2 in. oil into a 5- to 6-qt. pot. Insert a deep-fry thermometer and heat oil over high heat to 350°. Meanwhile, skim and discard fat from bowl of ribs. Transfer ribs to a colander and discard seasonings. Working with one-quarter of ribs at a time, toss in a medium bowl with 1/4 cup cornstarch. Gently add ribs to oil. Cook until bones are browned and meat is crisp, 2 to 3 minutes. Transfer ribs to baking sheet in oven.
5. Heat a wok or 12-in. frying pan over medium heat. Add 1 tbsp. of remaining 1/4 cup oil. When it's hot, stir in one-quarter of garlic; cook about 15 seconds, then add one-quarter each of ribs and sauce. Cook, stirring with tongs (or a wide metal spatula, if using a frying pan), until sauce thickens and coats ribs well, 1 to 2 minutes. Stir in one-quarter of basil leaves; cook and toss ribs until basil turns bright green, about 15 seconds. Transfer to a platter. Scrape out excess sauce from wok and spoon over ribs.
6. Cook remaining ribs the same way, adding a splash of water and reducing heat if pan starts to scorch.
Make ahead: Up to 1 day through step 3 (drain ribs after 12 hours).
Nutritional Information
Amount per serving
Calories: 624
Calories from fat: 61%
Protein: 32g
Fat: 43g
Saturated fat: 13g
Carbohydrate: 24g
Fiber: 0.3g
Sodium: 843mg
Cholesterol: 128mg
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