Recipe Roundup

45 Pork and Beef Ribs Recipes for Summertime (or Anytime)

From grilled short ribs to Instant Pot baby backs, you're gonna need plenty of napkins to get through this meaty pack of recipes.

August 24, 2018

Photo by Joseph De Leo, Food Styling by Anna Stockwell
1/45
Make-Ahead Instant Pot Grilled Ribs
These ribs get rubbed with cumin, red pepper flakes, brown sugar, and cinnamon before cooking in the Instant Pot.
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Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson
2/45
Instant Pot Sticky Hoisin Baby Back Ribs
Cooking ribs under pressure means they get incredibly tender without falling apart or shredding—in a fraction of the time as braising and with no attention needed.
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Photo by Chelsea Kyle, Food Styling by Simon Andrews
3/45
Country-Style Ribs With Quick-Pickled Watermelon
A quick vinaigrette gives watermelon chunks a bit of extra brightness, perfect for pairing with charred ribs and sweet cherry tomatoes.
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Photo by Alex Lau, Prop Styling by Amy Wilson, Food Styling by Rebecca Jurkevich
4/45
Grilled Pork Ribs with Gochujang Barbecue Sauce
These grilled pork ribs are all about the sauce. This stir-together gochujang situation has everything you want—heat, sweetness, and palate-gripping acid—but with extra tang.
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Peden + Munk
5/45
Sweet-and-Spicy Ribs
So they don't shred when grilled, these pork ribs are precooked until they're tender but not yet falling off the bone.
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Photo by Peden + Munk
6/45
Baby Back Ribs with Tamarind Glaze
A tamarind glaze gives these grilled ribs an intoxicatingly sweet, spicy, and sour flavor.
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Lara Ferroni
7/45
Classic Barbecue Pork Ribs with Smoky Bacon Barbecue Sauce
You'll have leftover barbecue sauce, which isn't a bad thing. Use it to reheat leftover ribs or as a sauce for grilled chicken.
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8/45
BBQ Baby Back Ribs
Making a batch of barbecued ribs in the Instant Pot is much faster than doing it on the grill, and you can make them any time of the year.
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Photo by Ted Cavanaugh
9/45
Coconut-Marinated Short Rib Kebabs with Peanut-Chile Oil
Don’t braise your short ribs—grill them. They’re intensely beefy, with gorgeous marbling that encourages crispy bits.
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donna hay magazine, photography by Chris Court
10/45
Chipotle-Glazed Ribs
The secret to these ribs is the stunning glaze—these have great depth of flavor with a beautiful hit of sweetness and spice. Marinate them overnight for best results!
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Francesco Tonelli
11/45
Kalbi
Also known as Korean-style or cross-cut short ribs. We fell in love with this bone-in cut at Korean BBQ joints and are therefore partial to its Korean name (and flavor possibilities).
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Marcus Nilsson
12/45
Best-Ever Barbecued Ribs
Adding some of the drippings from the cooked ribs to store-bought barbecue sauce is a quick and easy way to amp up its flavor.
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Greg Schneider
13/45
Memphis-Style Ribs
Memphians don't mess around with a lot of sugary sauces. Instead, they favor dry rubs—full-flavored mixtures of paprika, black pepper, and cayenne, with just a touch of brown sugar for sweetness. The rub is massaged into the meat the night before grilling, and additional rub is sprinkled on the ribs at the end of cooking. This double application of spices creates incredible character and depth of flavor, while at the same time preserving the natural taste of the pork.
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Photo by Shutterstock
14/45
Country-Style Pork Ribs with Bourbon and Coke BBQ Sauce
Tender, tangy, and accented with just a hint of bourbon, these slow-cooker–cooked ribs are messy, saucy, and perfect for devouring over a long weekend.
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