Note: You can add a few drops of red food coloring to the marinade if you want a deeper red hue on your ribs. Baby back ribs will work just as well as St. Louis-cut. You can cook ribs the...

Chinese Spareribs Recipe

Chinese five-spice powder

full rack St. Louis-style spareribs,

hoisin sauce

shaoxing wine

soy sauce

honey

Sprinkle five-spice powder evenly over ribs and rub into them until thoroughly and evenly coated. Set ribs aside.

Combine hoisin sauce, shaoxing wine, soy sauce, and honey in a gallon-sized zipper lock bag. Add ribs to bag and mix until evenly coated. Seal bag, transfer to refrigerator, and let ribs marinate at least overnight and up to three nights.

When ready to cook, preheat oven to 375°F. Remove ribs from bag, wiping off excess marinade with your fingers (reserve the marinade). Line a rimmed baking sheet with foil, set a wire rack in it, and spread the ribs evenly over the rack. Cover with aluminum foil and roast for 1 hour. Remove foil, brush ribs with marinade, increase heat to 450°F, and continue to roast until charred, glazed, and sticky, about 20 minutes longer, rotating ribs and basting with marinade once more during cooking. Let rest 10 minutes, then serve.

Want smoked ribs, but don't have a smoker? No problem. This recipe produces tender and juicy pork ribs in the oven, with real smoked flavor.

Oven Barbecue Pork Ribs Recipe

For the Spice Rub:

paprika (2 1/4 ounces; 65 grams)

dark brown sugar (2 ounces; 55 grams)

mustard

garlic powder (1/4 ounce; 8 grams)

onion powder (1/8 ounce; 4 grams)

oregano (1/8 ounce; 4 grams)

whole coriander seed (1/8 ounce; 4 grams)

whole cumin seed

red pepper flakes

black pepper

For the Sauce (if using):

onion,

(350 milliliters) ketchup

(30 milliliters) spicy brown mustard

(80 milliliters) dark molasses

(60 milliliters) Worcestershire sauce

(60 milliliters) apple cider vinegar

(4 milliliters) Wright’s

For the Ribs:

whole racks St. Louis–cut pork ribs (about 2 1/2 pounds 1kg each)

(5 milliliters) Wright’s

For the Spice Rub: Working in batches, combine paprika, brown sugar, salt, mustard seed, garlic powder, onion powder, oregano, coriander seed, cumin seed, red pepper flakes, and black pepper in a spice grinder and reduce to a fine powder.

For the Sauce (if using): Combine 3 tablespoons spice rub, grated onion, ketchup, mustard, molasses, Worcestershire sauce, vinegar, and liquid smoke in a medium saucepan and whisk thoroughly. Bring to a bare simmer and cook until reduced and thickened, about 20 minutes. Set aside.

For the Ribs: Remove the papery membrane on the back of the ribs, using a paper towel or kitchen towel to grip it, pulling it away in one piece. Rub ribs generously on all sides with spice rub mixture. (Set aside 3 tablespoons of spice rub if making dry-style ribs.)

Sprinkle ribs all over with 1 teaspoon liquid smoke, then rub in with hands for even coverage. If ribs don't smell smoky enough, sparingly rub in more liquid smoke. Wrap each rib rack in plastic and refrigerate for at least 2 and up to 8 hours. 

Preheat oven to 250°F (120°C) and set rack in center position; set a wire rack in a rimmed baking sheet. Remove and discard plastic from the rib racks, then wrap each rib rack in foil, sealing it tightly, and set on prepared baking sheet. Bake ribs for 2 hours. Remove and discard foil. Return to oven, meaty side up, and continue to cook until a toothpick or skewer can be pushed into meat with minimal resistance, about 1 1/2 hours longer. (Cooking times can vary quite a bit depending on the exact size of rib racks and the oven being used.)

To Finish: Increase oven to 500°F (260°C). Meanwhile, rub racks with remaining 3 tablespoons spice rub (if making them dry-style) or brush with sauce (if using). Return to oven and cook, meaty side up, until well browned, 5 to 10 minutes. Divide ribs between bones, if desired; serve, passing additional sauce at the table, if using.

Pork ribs with a crusty bark or rich glaze of sauce and a texture that's tender yet meaty—and you don't need a smoker to get them.

Sous Vide Barbecue Pork Ribs Recipe

paprika

dark brown sugar

salt

Prague Powder (optional; see note)

mustard seed

garlic powder

oregano

whole coriander seed

For the Sauce (if making sauced ribs):

(360 milliliters) ketchup

(3 milliliters) Wright’s

racks St. Louis–cut pork ribs

For the Spice Rub: Working in batches, combine the paprika, brown sugar, salt, Prague Powder (if using), mustard seed, black pepper, garlic powder, oregano, coriander seed, and red pepper flakes in a spice grinder and reduce to a fine powder.

For the Sauce (if using): Combine 3 tablespoons spice rub, grated onion, ketchup, mustard, molasses, Worcestershire sauce, vinegar, and liquid smoke in a medium saucepan and whisk to combine. Bring to a bare simmer and cook until reduced and thickened, about 20 minutes. Set aside.

Prepare the Ribs: Remove the papery membrane on the back of the ribs, using a paper towel or kitchen towel to grip it and pulling it away in one piece. Divide each rack of ribs into three to four portions with three to four ribs each by cutting through the meat in between the ribs. Rub ribs generously on all sides with the remaining spice rub mixture. (Set aside 3 tablespoons spice rub if making dry-style ribs.) 

Place individual portions of rubbed ribs in vacuum bags. (Fold over the top of each bag while you add the ribs so that no rub or pork juices get on the edges of the bags, which can weaken the seal.) Add 4 drops (about 1/8 teaspoon) liquid smoke to each bag. Seal the bags, transfer to refrigerator, and let rest for 4 to 12 hours.

When Ready to Cook: Set your precision cooker to 145°F (63°C) for extra-meaty ribs or 165°F (74°C) for more traditionally textured ribs.

Add ribs to the water bath and cover it with a lid, aluminum foil, or table tennis balls. Cook for 36 hours at 145°F or 12 hours at 165°F. Transfer cooked ribs to a large bowl of water filled with ice to chill thoroughly. Ribs can be stored in the refrigerator at this stage for up to 5 days before finishing.

To Finish Dry-Style in the Oven: Remove ribs from vacuum bags and carefully pat dry with paper towels. Rub with remaining 3 tablespoons spice rub. Adjust oven racks to upper and lower-middle positions and preheat oven to 300°F (150°C). Line 2 rimmed baking sheets with aluminum foil and place a wire rack in each. Divide ribs evenly on racks, facing up. Transfer ribs to oven and cook until a crusty bark has formed, about 40 minutes. Serve.

To Finish Dry-Style on the Grill: Remove ribs from vacuum bags and carefully pat dry with paper towels. Rub with remaining 3 tablespoons spice rub. Light one-half chimney full of charcoal (about 2 1/2 quarts of coals). When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the medium heat setting, cover, and preheat for 10 minutes. Scrape the grill grates clean with a grill scraper, then oil the grates by holding an oil-dipped kitchen towel or paper towels in a set of tongs and rubbing them over the grates 5 to 6 times. Place the ribs, facing up, over the cooler side of the grill. Cover and cook until ribs are heated through and dry to the touch, about 15 minutes. Transfer ribs to hotter side of grill and continue grilling, turning occasionally, until a crusty bark has formed, about 10 minutes. Serve.

To Finish Sauced Ribs in the Oven: Remove ribs from vacuum bags and carefully pat dry with paper towels. Adjust oven racks to upper and lower-middle positions and preheat oven to 300°F (150°C). Line 2 rimmed baking sheets with aluminum foil and place a wire rack in each. Divide ribs evenly on racks, facing up. Transfer ribs to oven and cook until surface is sizzling and ribs are heated through, about 20 minutes. Brush ribs with sauce and return to oven for 10 minutes. Remove from oven, brush with another layer of sauce, and return to oven until sauce is dried and sticky, about 10 minutes longer. Remove ribs from oven, paint with one last layer of sauce, and serve, passing extra sauce at the table.

To Finish Sauced Ribs on the Grill: Remove ribs from vacuum bags and carefully pat dry with paper towels. Light one-half chimney full of charcoal (about 2 1/2 quarts of coals). When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the medium heat setting, cover, and preheat for 10 minutes. Scrape the grill grates clean with a grill scraper, then oil the grates by holding an oil-dipped kitchen towel or paper towels in a set of tongs and rubbing them over the grates 5 to 6 times. Place the ribs, facing up, over the cooler side of the grill. Cover and cook until ribs are heated through and dry to the touch, about 15 minutes. Brush ribs with a layer of sauce and transfer ribs to hotter side of grill. Cover and cook until sauce is mostly dry, about 7 minutes. Brush with a second layer of sauce, cover, and cook until second layer is sticky, about 5 minutes longer. Remove ribs from grill, paint with one last layer of sauce, and serve, passing extra sauce at the table.

If you're a fan of traditional brisket pastrami, you're going to LOVE Beef Short Rib Pastrami. It's time to level up!

Beef Short Rib Pastrami

racks (3 bone) Creekstone Farms Bone-in Beef Chuck Short Ribs

water

Co. Salt

white sugar

tbsp pink salt (sodium nitrite)

garlic, crushed

pickling spice (recipe below)

ginger,

lb ice

Dijon Classique

black peppercorns, toasted,

coriander seeds, toasted,

Cattleman’s Grill California Tri-tip Seasoning

coriander seeds

tbsp black peppercorns

mustard seeds

tbsp red chile flakes

tbsp allspice berries

whole cloves

tbsp juniper berries

tsp mace

cinnamon stick, crushed

bay leaves,

To make the pickling spice, preheat a 12” Lodge cast iron skillet over medium heat. Toast the coriander, peppercorns and mustard seeds just until fragrant. Be careful not to burn them. Place the spices in a cloth napkin. Fold the napkin over the spices, and crack the spices by smashing them with a meat mallet, heavy skillet or rolling pin. Combine the toasted spices with the remaining spices. Store in a sealed container.

Combine all brine ingredients, except the ice, in a large pot. Bring to a boil and stir until salt and sugar are dissolved.

Add the ice to a large Briner Bucket. Pour the brine mixture over the ice. Stir to melt the ice.

Place short ribs in the brining liquid. Lock the plate in place to make sure it is fully submerged. Refrigerate for 7-10 days.

Before removing the short ribs from the brine, preheat your Yoder Smokers YS640s Pellet Grill to 250ºF.

Remove short ribs from brine, and rinse thoroughly under cold water. Pat dry with paper towels. Apply a thin layer of Kozlik’s Dijon Classique to the surface of the meat to help the rub adhere. Coat the brisket with the rub.

Smoke at 250ºF until you achieve a nice mahogany red color on the outside, and the pastrami is tender when probed with a thermometer (roughly 195ºF internal), about 8-10 hours total. Allow meat to rest half an hour. Remove the bone and trim off the cartilage under the bones. Slice to serve.

https://www.youtube.com/watch?v=0qAjzVK9-Mk

Prime Rib Burgers Recipe

prime rib burger patties (or 1 to ½ lbs ground prime rib)

hamburger buns

Salt and pepper

provolone cheese

Caramelized Onions-

onions (thinly sliced)

butter

olive oil

thyme

Salt and pepper (to taste)

Horseradish Cream-

sour cream

mayonnaise

horseradish

In a small bowl combine sour cream, mayonnaise, horseradish, salt, and pepper. Mix well. Place into the refrigerator for at least 30 minutes.

Melt the butter and oil in a large sauté pan over low heat. Add in the sliced onions, and the dried thyme and cook slowly for about 20 minutes until the onions are caramelized. Season with salt and pepper.

Season the burger patties on both sides with salt and pepper. Heat a large skillet to medium high heat. Add the burger patties and cook, turning frequently until fully cooked (the internal temperature has reached 160 degrees F), about 5 minutes per side or more, depending on the thickness of the patties. During the last few minutes of cooking, top with a slice of provolone cheese and cook until the cheese has melted.

Serve on buns with horseradish cream and caramelized onions.

I'm loving these!  What a great idea!! Why settle for ground hamburger, right?  The only thing I'll change is to serve the burgers on my corner bakery's delicious Poppy seed buns.  I love the addition of Thyme.  Thanks for this lovely recipe.

This gochujang rub is great on ribs, but would also work on a pork shoulder before braising, or bone-in pieces of chicken.

Barbecue Ribs with Gochujang Sauce

baby back pork ribs (about 2 pounds each)

Kosher salt, freshly ground pepper

scallions,

garlic cloves,

vegetable oil,

¾ cup gochujang (Korean hot pepper paste)

ketchup

lime juice

plum sauce

brown sugar

fish sauce

Lime wedges,

Bon Appétit

Preheat oven to 300°. Pat ribs dry; season generously on both sides with salt and pepper. Wrap each rack in a double layer of foil, crimping edges tightly, and place on a rimmed baking sheet. Bake until meat yields easily when pierced with a skewer but is not quite falling off the bone, 2–2½ hours. Remove from oven and let sit inside foil until cool enough to handle.

Meanwhile, pulse scallions, garlic, and ginger in a food processor until finely chopped. Heat 2 Tbsp. oil in a medium saucepan over medium. Add aromatics and cook, stirring often, until softened, golden, and starting to stick to bottom of pan, about 4 minutes. Add gochujang, ketchup, lime juice, plum sauce, sugar, fish sauce, soy sauce, and ¼ cup water and stir until smooth. Bring to a simmer and cook, stirring often to prevent scorching, until thick, 5–10 minutes. Remove sauce from heat; season with salt.

Prepare a grill for medium-high heat; lightly oil grates. Remove ribs from foil (if desired, stir cooking liquid into sauce) and cut racks in half crosswise. Place ribs on grill, meaty side down, and grill until lightly charred, about 1 minute. Brush ribs with sauce and turn over. Brush with more sauce and continue to grill, turning ribs one or two more times, until sauce is lightly charred in spots, about 2 minutes. Transfer to a cutting board and let rest 5 minutes before slicing into individual ribs.

Serve ribs with remaining sauce and lime wedges.

This tastes best if you do the first stage of the cooking, then chill overnight before roasting in the oven the next day, says O Tama.

Recipe by O Tama Carey, from Lankan Filling Station.



Pork rib curry

pork

tamarind puree

ghee

red onion, chopped

garlic cloves, finely chopped

(15 grams) ginger, finely chopped

curry

cardamom pods, bruised

cinnamon quill

star anise

x 6cm pandanus leaves

(250 milliliters) coconut milk

lime

red chilli,

fennel seeds

tsp basmati rice

brown mustard seeds

tsp black peppercorns

tsp cardamom pods

cinnamon quill,

cloves

tbs chilli powder

curry leaves

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977447755001&=domain=del

5348771529001-5977447755001

Slow-cooked lamb rib tortillas. Need we say more? Recipe by Raph Rashid.

Spicy lamb rib tortillas

tbs each cumin seeds, cayenne pepper and hot paprika

1.5kg lamb ribs (order from butchers)

corn tortillas

Thick Greek-style yoghurt, dried chilli flakes, coriander sprigs and lime wedges,

(500 milliliters) white vinegar

(110 grams) caster sugar

(25 grams) salt flakes

garlic cloves, bruised

Here's what you need: bone-in beef short rib, kosher salt, freshly ground black pepper, olive oil, yellow onion, carrot, garlic, tomato paste, port or red wine, crushed tomato, beef stock, dijon mustard, bay leaves, fresh thyme, water, pappardelle pasta, fresh parsley, grated parmesan cheese

Short Rib Ragù Recipe by Tasty

beef

kosher salt, divided,

black pepper,

yellow onion, diced

½ cups carrot, diced

garlic,

tomato paste

port or red wine

oz crushed tomato, 1 can

beef stock

dijon mustard

bay leaves

water,

lb pappardelle pasta

fresh parsley, finely chopped, for garnish

cheese,

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Pat the short ribs with paper towels to remove any excess moisture, then season generously with 2 teaspoons kosher salt and 2 teaspoons pepper.

Add the olive oil to a Dutch oven or large, heavy-bottomed pot and heat over high heat until shimmering. Add half the short ribs and sear on each side until deep brown, about 7 minutes total. Remove from the pan and set aside. Repeat with the remaining short ribs.

Discard all but 1 tablespoon of rendered fat from the pot. Add the onion, carrot, garlic, 1 teaspoon of salt, and 1 teaspoon of pepper. Sauté over medium heat until the vegetables are softened, about 5 minutes.

Add the tomato paste and sauté for a few more minutes, until darkened and thickened.

Pour in the wine and use a wooden spoon to scrape any browned bits, or fond, from the bottom and sides of the pan. Reduce the liquid by half, about 15 minutes.

Add the crushed tomatoes, beef stock, mustard, bay leaves, and thyme to the pot. Stir to combine.

Add the short ribs, making sure the meat is submerged. Bring to a boil, then reduce the heat to low and cover. Simmer for about 2 hours, stirring occasionally. Add up to 1 cup (240 ml) of water as needed if the sauce gets too thick. Skim excess fat off the top as needed. The short ribs are done when the meat pulls apart easily.

Top 12 rib recipes from across the web

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Top 12 rib recipes from across the web

The most viewed rib recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chinese Spareribs Recipe

Oven Barbecue Pork Ribs Recipe

Sous Vide Barbecue Pork Ribs Recipe

Beef Short Rib Pastrami

Prime Rib Burgers Recipe

Barbecue Ribs with Gochujang Sauce

Pork rib curry

Spicy lamb rib tortillas

Short Rib Ragù Recipe by Tasty

Baby Back Ribs With Magic Spice Ble...

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The most viewed rib recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine