Mouthwatering Rib Recipes

Hélène DujardinOh yeah, check out the glaze on that one. It's finger-lickin' good. And what about the juicy, tender meat on that one? To die for. We're talking about ribs here, the staple of any backyard summer barbecue worth remembering.

Related: America's Best Ribs

Sure, burgers and hot dogs are great, and we have nothing against folks who just want to throw a quick, casual afternoon party on the weekend; burgers and franks are great for that. And there's certainly an art and technique to them.

But if you really want to impress the neighbors, you have to have some ribs. There's a primal appeal to eating meat straight off the bone, and a perfectly cooked rack of ribs certainly satisfies that craving. Sure, it's a lot of work. And sure, it can get pretty pricey. But it's worth every minute and every penny.

Championship Glazed Ribs Recipe

These juicy, succulent St. Louis-style spareribs get great flavor from a dry rub that's also delicious on chicken, fish, and vegetables. They're perfect for serving a crowd at a leisurely weekend barbecue.

INGREDIENTS

For the pork dry rub:
1 cup firmly packed dark brown sugar
1 cup paprika
1/2 cup granulated garlic
1/2 cup kosher salt
2 tablespoons dried minced onion
2 tablespoons ground red pepper
2 tablespoons ground chipotle chile pepper
1 tablespoon chili powder
1 tablespoon dried cumin
1 tablespoon freshly ground black pepper
1 tablespoon dry mustard For the ribs: 2 slabs pork spareribs (about 7 1/2 pounds total)
1 cup bottled hickory and brown sugar barbecue sauce
1/3 cup honey

Related: 15 Essential Barbecue Ingredients

DIRECTIONS

For the pork dry rub: Stir all of the ingredients together in a medium-sized bowl. This will keep more than a year when stored in an airtight container in a cool, dry place.

For the ribs: Cut the slabs perpendicular to the rib bones, reserving rib tips for another use. (This style of ribs is known as the St. Louis cut. You can also have your butcher trim them for you.) Remove the thin membrane from the back of the ribs by slicing into it with a knife, and then pulling it off. (This will make ribs more tender.)

Stir together the barbecue sauce and honey in a small bowl and reserve ½ cup to serve with the cooked ribs. Season both sides of the ribs generously with 2/3 cup of the pork dry rub and let stand for 10 minutes to create a paste.

Light one side of the grill, heating to 250-300 degrees over low heat, and leave the other side unlit. Place the ribs over the unlit side, and grill, covered with the grill lid, for 2 hours, 15 minutes.

Turn over the rib slabs and grill until tender, for another 2 hours, 15 minutes. Cook the ribs 15 more minutes, basting frequently with the barbecue sauce mixture.

Remove the ribs from the grill, and let stand for 10 minutes. Cut the ribs, slicing between the bones. Serve the ribs with the reserved barbecue sauce mixture.

Recipe Details

Adapted from "All Fired Up" by Troy Black and Southern Living (Oxmoor House, 2013)

Servings: 6
Total time: 5 hours
Cuisine: American
Special Designations: Kid-friendly

Pork Ribs with Raspberry Sorghum Barbecue Sauce

A fruity sauce makes for an interesting twist on pork ribs.

Click here to see the Pork Ribs with Raspberry Sorghum Barbecue Sauce Recipe.

Hector Rivera's Charcoalholics Spicy Coconut and Rum Ribs

Hector Rivera's twice-winning recipe. Need we say more?

Click here to see Hector Rivera's Charcoalholics Spicy Coconut and Rum Ribs Recipe

Dirty Dick's Grilled Baby Back Ribs

No no, that's really what the recipe was called, we swear. Sorry. Nomenclature-related issues aside, this is a pretty serious recipe from Richard Westhaver, who, in barbecue-savvy circles, is considered an equally serious force in putting New England barbecue on the map. Yes, that's right. New England barbecue exists, and it's a force to be reckoned with. But don't just take our word for it; try this recipe yourself.

Click here to see the Dirty Dick's Grilled Baby Back Ribs Recipe.

-Will Budiaman, The Daily Meal

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