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The Rib Bible: Everything You Need to Know to Make Perfect Barbecued Ribs

The Rib Bible: Everything You Need to Know to Make Perfect Barbecued Ribs

From what to buy to how to smoke it, this is your everything guide to barbecued ribs

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The Rib Bible: Everything You Need to Know to Make Perfect Barbecued Ribs

The Rib Bible: Everything You Need to Know to Make Perfect Barbecued Ribs

Barbecue is part of the canonical gospels of Southern cuisine. Dry rubs, marinades, cuts of meat, and sauces all vary by location; however, there is one consistent offering you will find on almost every true barbecue menu whether it is the local specialty or not: ribs.

Barbecue, with its slow, smoky, controlled process, can make even the toughest meats tender, rendering otherwise sinewy and fatty ribs more ideal for the smoker than for the stovetop. Of course, if you don’t have access to a outdoor grill or smoker, there are many recipes that will produce a similar smoked meat flavor indoors.

The locals in each barbecue region fiercely defend their styles and specialties under the greater barbecue umbrella, from North Carolina’s vinegary sauces slathered onto buns filled with chopped pork and coleslaw to Kansas City’s tomato-based sauce and burnt ends. However, for the purposes of this article, we are only concerned with ribs: baby backs, beef ribs, St. Louis-style, and spareribs.

Adams’ Ribs

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Baby Back RibsBaby Back Ribs

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These grilled baby back ribs are basically foolproof. Using a brown-sugar and Cajun-spice seasoning, cook them until tender, and serve with your favorite barbecue sauce.

For the Baby Back Ribs recipe, click here.

Barbecue Championship Ribs

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The ribs that are prepared for the big cook-offs around the country are quite different from what you would normally cook at home or eat in a restaurant. Over the years of cooking, the barbecue pros have learned that making your ribs a little bit too tender and a little bit too sweet can get you a good score when they are judged.Ray Lampe

For the Barbecue Championship Ribs recipe, click here.

Beef Ribs With Sorghum Glaze

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Beer-Basted Baby Back Ribs

Best Chinese Spareribs

Chinese spareribs, also known as Cantonese BBQ or char siu, are spareribs that are marinated in hoisin sauce, soy sauce, and spices and barbecued or roasted. This is easily one of our best spareribs recipes due to its ability to deliver the taste and texture of ribs you can typically only find at your local Chinatown. It doesn’t require you to buy esoteric ingredients for the marinade or pork. Either Kansas City-style or St. Louis-style spareribs can be used. — Soni Satpathy

For the Best Chinese Spareribs recipe, click here.

Best Honey Barbecue Country-Style Ribs

These ribs bring sweet heat to your kitchen! This recipe is one of our favorites from our collection of the best country-style ribs recipes because it’s so easy and delicious! It uses common kitchen staples to produce a well-balanced, kicky sauce to dress luscious slabs of boneless ribs. If you're looking to add more spice to the dish, you can always increase your chili powder in increments of 1/2 teaspoons. — Soni Satpathy

For the Best Honey Barbecue Country-Style Ribs recipe, click here.

Big Game Baby Back Ribs

Black Cherry and Jägermeister Baby Back Ribs

David Guas’ Championship Glazed Ribs

Chimichurri Beef Ribs

These delicious beef ribs, from blogger and grilling expert Chris Grove, have a bold, fresh flavor thanks to the herbaceous chimichurri marinade. Don’t forget to save some of the delicious chimichurri to use as a condiment for the finished ribs . — Chris Grove

For the Chimichurri Beef Ribs recipe, click here.

Country-Style Ribs With Jalapeño-Peach Sauce

Curried Denver Lamb Ribs

Double-Smoked Bacon Wrapped Ribs

Galbi

Make your own Korean barbecue at home with these marinated beef short ribs. You only need a few ingredients to make the marinade, and you’ll be rewarded with lots of authentic flavor. — Kristie Collado

For the Galbi recipe, click here.

Glazed Ribs

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. — Will Budiaman

For the Glazed Ribs recipe, click here.

Glazed Sweet-Sour Spareribs

I suppose you might call these barbecued spareribs, but they’re a long way from true barbecue cooked long and slow over hickory coals. No matter. These ribs are succulent and full of flavor. The perfect accompaniments? Coleslaw and fresh-baked corn bread. — Jean Anderson

For the Glazed Sweet-Sour Spareribs recipe, click here.

Grilled Buffalo-Style BBQ Ribs

Hoi-Sinful Spareribs

If you can’t babysit the ribs on the grill, then cook them in the oven and finish them on the grill to add a little smoky perfume. Even though baby back or county-style ribs look meatier, we prefer spareribs for succulent pork that is finger-lickin’, lip-smackin' good. — Canal House

For the Hoi-Sinful Spareribs recipe, click here.

‘House of Cards’ Frank's Favorite Ribs

Kalbi Korean Short Ribs

Kansas City-Style Pork Back Ribs

Memphis-Style Dry-Rubbed Ribs

Mike's Caribbean Spiced Ribs

Molasses- and Peanut Butter-Glazed Ribs

Sticky Asian Barbecued Baby Back Ribs

Tamarind and Sumac Lamb Ribs

Vietnamese Spareribs With Chile and Lemongrass

Like other Vietnamese restaurants Nam Phuong in Atlanta serves phờ, but its ribs, are the best thing on the menu. The meat is tender with a crackly exterior. Nam Phuong uses flanken, or crosscut ribs, which are like little rib nuggets, each with a bone inside. You can order different sauces, but my favorite is the chile and lemongrass. To bring you those flavors and textures, I steam-bake the ribs until tender and then broil and baste them with a purée of lemongrass, chiles, soy sauce, fish sauce, garlic, and sugar. A little riceon the side is perfect. — Kevin Gillespie, author of Pure Pork Awesomeness

For the Vietnamese Spareribs With Chile and Lemongrass recipe, click here.


Grilled Prime Rib with Garlic & Rosemary

Here’s an easy, virtually foolproof method for cooking perfect, crusty on the outside, meltingly tender inside prime ribs every time. Keep in mind that the only remotely challenging aspect to cooking prime ribs is timing, and if you figure on 12 to 14 minutes per pound (for a bone-in roast), you’ll make a perfect roast every time. Besides, you can let a cooked prime-rib roast stand for up to 30 minutes before carving. Indeed, at least 10 to 15 minutes of standing time is recommended to allow the juices to flow from the center of the roast back to the exterior.

Grilled Prime Rib with Garlic & Rosemary


Grilled Prime Rib with Garlic & Rosemary

Here’s an easy, virtually foolproof method for cooking perfect, crusty on the outside, meltingly tender inside prime ribs every time. Keep in mind that the only remotely challenging aspect to cooking prime ribs is timing, and if you figure on 12 to 14 minutes per pound (for a bone-in roast), you’ll make a perfect roast every time. Besides, you can let a cooked prime-rib roast stand for up to 30 minutes before carving. Indeed, at least 10 to 15 minutes of standing time is recommended to allow the juices to flow from the center of the roast back to the exterior.

Grilled Prime Rib with Garlic & Rosemary


Grilled Prime Rib with Garlic & Rosemary

Here’s an easy, virtually foolproof method for cooking perfect, crusty on the outside, meltingly tender inside prime ribs every time. Keep in mind that the only remotely challenging aspect to cooking prime ribs is timing, and if you figure on 12 to 14 minutes per pound (for a bone-in roast), you’ll make a perfect roast every time. Besides, you can let a cooked prime-rib roast stand for up to 30 minutes before carving. Indeed, at least 10 to 15 minutes of standing time is recommended to allow the juices to flow from the center of the roast back to the exterior.

Grilled Prime Rib with Garlic & Rosemary


Grilled Prime Rib with Garlic & Rosemary

Here’s an easy, virtually foolproof method for cooking perfect, crusty on the outside, meltingly tender inside prime ribs every time. Keep in mind that the only remotely challenging aspect to cooking prime ribs is timing, and if you figure on 12 to 14 minutes per pound (for a bone-in roast), you’ll make a perfect roast every time. Besides, you can let a cooked prime-rib roast stand for up to 30 minutes before carving. Indeed, at least 10 to 15 minutes of standing time is recommended to allow the juices to flow from the center of the roast back to the exterior.

Grilled Prime Rib with Garlic & Rosemary


Grilled Prime Rib with Garlic & Rosemary

Here’s an easy, virtually foolproof method for cooking perfect, crusty on the outside, meltingly tender inside prime ribs every time. Keep in mind that the only remotely challenging aspect to cooking prime ribs is timing, and if you figure on 12 to 14 minutes per pound (for a bone-in roast), you’ll make a perfect roast every time. Besides, you can let a cooked prime-rib roast stand for up to 30 minutes before carving. Indeed, at least 10 to 15 minutes of standing time is recommended to allow the juices to flow from the center of the roast back to the exterior.

Grilled Prime Rib with Garlic & Rosemary


Grilled Prime Rib with Garlic & Rosemary

Here’s an easy, virtually foolproof method for cooking perfect, crusty on the outside, meltingly tender inside prime ribs every time. Keep in mind that the only remotely challenging aspect to cooking prime ribs is timing, and if you figure on 12 to 14 minutes per pound (for a bone-in roast), you’ll make a perfect roast every time. Besides, you can let a cooked prime-rib roast stand for up to 30 minutes before carving. Indeed, at least 10 to 15 minutes of standing time is recommended to allow the juices to flow from the center of the roast back to the exterior.

Grilled Prime Rib with Garlic & Rosemary


Grilled Prime Rib with Garlic & Rosemary

Here’s an easy, virtually foolproof method for cooking perfect, crusty on the outside, meltingly tender inside prime ribs every time. Keep in mind that the only remotely challenging aspect to cooking prime ribs is timing, and if you figure on 12 to 14 minutes per pound (for a bone-in roast), you’ll make a perfect roast every time. Besides, you can let a cooked prime-rib roast stand for up to 30 minutes before carving. Indeed, at least 10 to 15 minutes of standing time is recommended to allow the juices to flow from the center of the roast back to the exterior.

Grilled Prime Rib with Garlic & Rosemary


Grilled Prime Rib with Garlic & Rosemary

Here’s an easy, virtually foolproof method for cooking perfect, crusty on the outside, meltingly tender inside prime ribs every time. Keep in mind that the only remotely challenging aspect to cooking prime ribs is timing, and if you figure on 12 to 14 minutes per pound (for a bone-in roast), you’ll make a perfect roast every time. Besides, you can let a cooked prime-rib roast stand for up to 30 minutes before carving. Indeed, at least 10 to 15 minutes of standing time is recommended to allow the juices to flow from the center of the roast back to the exterior.

Grilled Prime Rib with Garlic & Rosemary


Grilled Prime Rib with Garlic & Rosemary

Here’s an easy, virtually foolproof method for cooking perfect, crusty on the outside, meltingly tender inside prime ribs every time. Keep in mind that the only remotely challenging aspect to cooking prime ribs is timing, and if you figure on 12 to 14 minutes per pound (for a bone-in roast), you’ll make a perfect roast every time. Besides, you can let a cooked prime-rib roast stand for up to 30 minutes before carving. Indeed, at least 10 to 15 minutes of standing time is recommended to allow the juices to flow from the center of the roast back to the exterior.

Grilled Prime Rib with Garlic & Rosemary


Grilled Prime Rib with Garlic & Rosemary

Here’s an easy, virtually foolproof method for cooking perfect, crusty on the outside, meltingly tender inside prime ribs every time. Keep in mind that the only remotely challenging aspect to cooking prime ribs is timing, and if you figure on 12 to 14 minutes per pound (for a bone-in roast), you’ll make a perfect roast every time. Besides, you can let a cooked prime-rib roast stand for up to 30 minutes before carving. Indeed, at least 10 to 15 minutes of standing time is recommended to allow the juices to flow from the center of the roast back to the exterior.

Grilled Prime Rib with Garlic & Rosemary