Recipes for "ribs"

Gather all ingredients.

Mix brown sugar, fajita seasoning, and paprika in a bowl.

Rub both sides of pork spareribs with the brown sugar mixture.

Place spareribs in a 9x13-inch baking pan; cover and refrigerate 8 hours or overnight.

Preheat the oven to 250 degrees F (120 degrees C). Whisk together beer, garlic, honey, Worcestershire sauce, and mustard in a bowl. Set aside.

Tear off 2 large sheets of heavy-duty aluminum foil and lay them shiny-side down. Place a rack of spare ribs on each sheet, meaty-side up.

Tear off 2 more sheets of foil and place them on top of the spare ribs, shiny-side up. Begin tightly folding the edges of the foil together to create a sealed packet.

Just before sealing completely, divide beer mixture evenly into each packet.

Complete the seal. Place the packets side-by-side on an 11x14-inch baking sheet.

Bake ribs in the preheated oven until the ribs are very tender, 3 1/2 to 4 hours.

Carefully open each packet and drain drippings into a saucepan. You may only need the drippings from one packet.

Place ribs on a foil-lined baking sheet and set aside.

Heat the saucepan over medium-high and simmer drippings until the sauce begins to thicken, about 5 minutes.

Brush the thickened sauce over ribs.

Preheat the broiler and set the oven rack about 6 inches from the heat source. Return ribs to the oven and broil until the sauce is lightly caramelized, 5 to 7 minutes.

Gather all ingredients.

To make the rub: Stir salt, white sugar, brown sugar, black pepper, white pepper, onion powder, garlic powder, chili powder, paprika, and cumin together in a small bowl.

Rub spice mixture all over ribs; cover with plastic wrap and refrigerate for at least 30 minutes.

To make the sauce: Stir apple juice, brown sugar, and barbeque sauce together until well combined. Set aside.

Unwrap ribs and arrange in a single layer onto the wire racks of the smoker. Place the racks into a smoker, fill the smoker pan with apple, grape, pear, or cherry chips, and heat the smoker to 270 degrees F (130 degrees C). Cook ribs for 1 hour.

Brush ribs with sauce and continue cooking, basting with sauce every 30 to 40 minutes, until pork is no longer pink and begins to shrink back from bones, 3 to 4 hours.

Brush sauce onto ribs one last time and remove them from the smoker. Wrap ribs tightly with aluminum foil and allow to rest until juices reabsorb into meat, 10 to 15 minutes.

Enjoy!

For more tender pork ribs that better absorb the flavor of the rub, remove the thin, whitish membrane found on the underside of the rack. Lay the rack on a work surface with the curved side up. Grab the membrane in a corner and give it a firm pull. If it resists, slip a knife (a table knife works) between the membrane and one of the bones at the end of the rack to loosen the membrane. Wad up a paper towel and use that to help get a better grip if you need to. Just keep pulling and the membrane should come off in one piece.

Repeat with the other rack of ribs.

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Mix all the dry ingredients together. Rub them all over the ribs and, if you have time, set them in the fridge overnight.

Simply Recipes / Mihaela Kozaric Sebrek

Get your grill or smoker going. You want pretty low heat, about 200 to 220°F if you can measure it. Make sure you have a spot to put the ribs that is not directly over the heat source. Lay the ribs down. They should not sizzle. If they do, cool the grill down until the ribs no longer sizzle when placed down. Cover the grill or smoker and walk away for 1 hour.

Simply Recipes / Mihaela Kozaric Sebrek

Every hour or so after the initial hour of grilling, turn and rotate the ribs so they cook evenly. You should not have to baste them if you do this: the fat in the ribs will do the basting for you.

When you rotate the ribs, keep monitoring the grill temperature so it's in that 200 to 220°F.

Simply Recipes / Mihaela Kozaric Sebrek

Depending on how hot your set-up is and at what stage of doneness you like your ribs, they will be done in 4 to 8 hours.

How do you know when the ribs are done? When you lift a rack from the grill with tongs, and give the tongs a jostle, you should see a crack form in the slightly charred crust, exposing the rosy pink meat underneath.

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Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Preheat the oven to 400 degrees F (200 degrees C).

Season ribs with salt and black pepper; place in a shallow baking pan. Brown in the preheated oven for 15 minutes; flip. Brown 15 minutes more; drain fat. Transfer ribs to a slow cooker.

Combine ketchup, chili sauce, brown sugar, vinegar, oregano, Worcestershire sauce, hot sauce, salt, and black pepper in a medium bowl. Pour sauce over ribs; flip to coat.

Cover slow cooker. Cook on Low until ribs are tender, 6 to 8 hours.

Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C).

Place ribs in a large pot and fill with enough water to cover. Bring to a boil and cook until meat is no longer pink, about 20 minutes. Drain.

Stir together red wine, olive oil, soy sauce, brown sugar, flour, garlic, and curry powder in a medium bowl.

Coat ribs generously with sauce and arrange on a baking sheet.

Roast in the preheated oven until fork-tender, about 30 minutes. Pour remaining sauce over ribs about halfway through cooking.

Preheat the oven to 325 degrees F (165 degrees C).

Heat oil over medium heat in a large, heavy, oven-safe pot or Dutch oven. Add ribs; brown on all sides, about 5 minutes, working in batches if necessary. Season ribs with salt and black pepper as they brown. Transfer browned ribs to a paper-towel-lined plate to drain.

Stir onion rings and carrots into same pot; cook and stir until onions turn translucent and start to brown, about 8 minutes. Stir in garlic; cook until fragrant, about 1 minute more. Stir in tomato sauce, barbecue sauce, and beef broth; bring to a boil, and simmer for 1 minute to blend flavors. Stir in browned ribs.

Cover pot; bake in the preheated oven until the meat is very tender, turning ribs occasionally, about 2 1/2 hours. Season with salt and black pepper before serving.

Gather all ingredients.

Cut ribs into 4 equal portions.

Tear off 4 pieces of aluminum foil big enough to enclose each portion of ribs. Grease each piece of foil with cooking spray.

Brush ribs liberally with barbecue sauce; place each portion of ribs on a piece of foil. Wrap tightly and refrigerate for 8 hours to overnight.

Preheat the oven to 300 degrees F (150 degrees C). Bake ribs wrapped tightly in foil in the preheated oven for 2 ½ hours. Remove ribs from foil and serve with more sauce, if desired.

Enjoy!

Preheat the oven to 300 degrees F (150 degrees C).

Cut each full rack of ribs in half to make 4 half racks. Season with salt and black pepper (more black pepper than salt); sprinkle 1 tablespoon ground chile pepper over meat.

Wrap each half rack in aluminum foil. Bake in the preheated oven for 2 hours and 30 minutes.

Meanwhile, heat oil in a medium saucepan over medium heat. Cook and stir onion in hot oil for 5 minutes. Stir in water, tomato paste, vinegar, brown sugar, honey, and Worcestershire sauce. Add molasses, 2 teaspoons salt, garlic powder, whisky, remaining 1/2 tablespoon ground chile pepper, liquid smoke, onion powder, paprika, and 1/4 teaspoon black pepper. Bring to a boil, then reduce heat. Simmer uncovered until sauce thickens, about 1 hour and 15 minutes. Remove from heat and set sauce aside.

Preheat an outdoor grill for high heat and lightly oil the grates.

Remove wrapped ribs from the oven. Let stand for 10 minutes, then remove ribs from the foil.

Cook ribs on the preheated grill for 3 to 4 minutes on each side. Brush sauce on ribs while grilling, just before you serve them (adding sauce too early will burn ribs).

Gather all ingredients.

Mix brown sugar, chili powder, parsley, salt, garlic powder, pepper, cumin, onion powder, and paprika together in a bowl using a fork, breaking up any large clumps.

Rub spice mixture over both sides of ribs.

Place a steam rack inside a multi-functional pressure cooker (such as Instant Pot). Pour water and cider vinegar into the bottom of the pot.

Lower ribs into the pot by curving them around the edge. Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; place ribs on the foil. Top with barbecue sauce.

Broil ribs until sauce is bubbling, about 3 minutes.

Serve and enjoy!

Gather the ingredients.

Season ribs with salt and pepper, then dredge in flour.

Heat oil in a large pot over medium-high heat. Sear ribs in hot oil in small batches, adding oil as needed, 2 to 3 minutes per batch. Transfer to a plate.

Add onions to the pot and sauté for 2 minutes. Add celery and carrots; sauté for 1 minute.

Season with salt and pepper, then stir in garlic, thyme, and bay leaves. Cook until fragrant, about 1 minute.

Pour wine into the pot and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add stock and bring to a boil.

Reduce the heat to low and add ribs.

Simmer until meat pulls away easily from the bone and sauce has thickened, about 2 hours.

Discard bay leaves. Stir in parsley and serve.

Preheat the oven to 350 degrees F (175 degrees C).

Cut spareribs into serving size portions; wrap in double thickness of foil.

Bake in the preheated oven for 1 ½ hours. Unwrap and drain drippings. (I usually freeze drippings to use later in soups.) Place ribs in a large roasting pan.

Mix brown sugar, chile sauce, ketchup, soy sauce, Worcestershire sauce, rum, garlic, mustard, and pepper together in a bowl. Coat ribs with sauce and marinate at room temperature for 1 hour or refrigerate for 8 hours to overnight.

Preheat the grill to medium heat. Position the grate 4 inches above heat source; grease the grate with cooking spray.

Cook ribs on the preheated grill for 30 minutes, basting with marinade.

Combine water, ketchup, tomato paste, brown sugar, vinegar, mustard, and salt in a slow cooker; stir well to dissolve brown sugar and salt.

Place short ribs into the sauce and stir to coat. Cover and cook until ribs are tender, about 8 hours on Low or 4 hours on High.

Trim fat from rib meat. Sprinkle with salt and pepper to taste. Place in a Dutch oven and cover with water. Simmer for 2 hours. Drain.

In a small bowl, combine the molasses, ketchup, lemon juice, dry mustard, chili powder and garlic powder. Mix thoroughly.

Place the drained meat on a broiler rack. Brush molasses mixture over ribs. Broil on medium for 10 to 15 minutes, turning and basting with sauce often.

Gather the ingredients.

Prepare ribs: Mix 2 1/2 quarts water, rice vinegar, onion, garlic, salt, five-spice powder, chili flakes, and bay leaves in a large pot. Bring to a boil; then reduce heat to low and simmer for 15 to 20 minutes.

Place ribs in broth; return to a simmer, then turn heat to low and cook for 1 hour.

Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone baking mat.

Prepare glaze: Whisk together soy sauce, rice vinegar, chili paste, mustard, ketchup, honey, brown sugar, and five-spice powder in a large bowl.

Remove ribs from broth and transfer into the bowl with soy sauce glaze; toss to coat.

Transfer glazed ribs to the prepared baking sheet. Reserve extra glaze for brushing.

Bake ribs in the preheated oven for 15 minutes. Turn ribs and brush with more glaze. Cook 15 to 20 more minutes, brushing occasionally with remaining glaze if desired. Remove and serve.

Place spareribs in a large stockpot; add barbeque sauce, onion, salt, and pepper. Pour in enough water to cover the ribs. Bring to a low boil and simmer for 40 minutes.

Preheat an outdoor grill for high heat and lightly oil the grate.

Transfer spareribs onto the preheated grill, reserving the cooking liquid. Cook, basting with reserved cooking liquid often and turning frequently, until nicely browned, about 20 minutes.

Place the ribs into a large pot and cover with water. Bring to a boil over high heat; reduce heat to medium and simmer until tender, about 1 hour. Meanwhile, stir the ketchup, vinegar, Worcestershire sauce, sugar, salt, and liquid smoke in a saucepan. Bring to a simmer over medium-high heat; reduce heat to medium-low and simmer uncovered, stirring frequently, until thickened, about 30 minutes.

Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a baking sheet with foil.

Drain the ribs and place meaty-side-up onto the prepared baking sheet. Brush the ribs with half of the barbeque sauce. Broil in the preheated oven until the sauce has turned sticky and lightly browned, about 7 minutes. Turn the ribs over and brush with the remaining sauce. Continue to broil until the sauce has turned sticky, about 7 minutes.

Preheat oven to 300 degrees F (150 degrees C). Place ribs on a rack in a shallow roasting pan. Scatter 4 cloves of sliced garlic over ribs. Cover, and bake for 2 1/2 hours. Cool slightly.

In a small bowl, mix together white sugar, paprika, salt, black pepper, chili powder, and ground cumin. Rub spices over cooled ribs. Cover, and refrigerate overnight.

In a small saucepan, mix together brown sugar, cider vinegar, ketchup, chili sauce, Worcestershire sauce, lemon juice, onion, dry mustard, and 1 clove garlic. Simmer over medium-low heat, uncovered, for 1 hour. Reserve a small amount for basting; the remainder is a dipping sauce.

Preheat grill for medium heat.

Place ribs on grill. Grill, covered, for about 12 minutes, basting with the reserved sauce, until nicely browned and glazed. Serve with remaining sauce for dipping.

Mix together pineapple juice, brown sugar, mustard powder, ketchup, red wine vinegar, lemon juice, and soy sauce in a large baking dish. Season with cloves, ginger, garlic, and cayenne pepper; mix until marinade is well combined.

Cut ribs into serving-size pieces; place into marinade to coat. Cover and refrigerate for 8 hours to overnight, turning ribs occasionally.

Preheat the oven to 275 degrees F (80 degrees C).

Cook ribs in marinade in the preheated oven until tender, about 1 hour 30 minutes; turn ribs occasionally to ensure even cooking.

Preheat the grill for medium heat and lightly oil the grate.

Cook ribs on the preheated grill, basting with barbecue sauce and turning frequently, until nicely glazed, 15 to 20 minutes.

Combine the juices and water and measure in a measuring cup. You should have exactly 2 1/2 cups liquid. If you have less, add enough water so that you have 2 1/2 cups of liquid, if you have more, discard the excess. The correct ratio of liquid to salt is important for the brine to work properly.

Place liquids in a medium sized bowl, add other brine ingredients—salt, thyme, and red pepper flakes. Stir for half a minute until the salt has completely dissolved.

Remove the thin membrane that lines the concave side of each rib rack. This will make it easier for the brine and spices to penetrate as well as easier to cut and eat when the ribs are done. Insert a dull knife edge between the membrane and ribs to loosen. Grip the loosened membrane and pull away to remove.

Cut the racks in half. Put in a plastic zip top freezer bag. Add the brine to the bag. Squeeze the excess air out of the bag and seal. Massage the brine into the ribs. Place the bag of brine and ribs into a bowl (in case there is leakage) and place into the refrigerator.

Refrigerate in the brine for 3 to 6 hours. Note that brining too long can over-saturate the meat with the brine. So stick within the 3 to 6 hour time frame.

Heat the bourbon with sugar, peppers, and salt. Whisk in the butter until melted. Set aside or refrigerate for up to 2 weeks. Warm before using. You can also prepare while the meat is cooking.

On a gas grill, heat the grill to medium heat 300 to 325°F with the middle burners turned off (if a 3 or 4 burner grill) or one burner turned off (if a 2 burner grill).

For a kettle grill with charcoal, use 3 to 4 pounds of briquets pushed to one side of the grill. An aluminum disposable drip pan set next to the briquets, underneath where the meat will be, will help keep your grill easier to clean. (I forgot this time, notice no drip pan in the photo, and now the grill's a mess.)

Remove the ribs from the brining bag. Pat dry the ribs with paper towels. Brush grill grates with olive oil or canola oil. Place the ribs on the side of the grill away from the source of heat, either gas or briquets. Cover the grill.

If you are using a gas grill, lower the burners so that you are maintaining a temperature of about 300°F to 325°F in the grill.

If you are charcoal grilling, cover the grill so that the air vent on the kettle top is directly over the ribs. This way smoke from the charcoal will waft its way over the ribs on the way out of the grill.

Adjust the vents so that the air flow is much reduced. Reducing the size of the air vents is a way to help control the temperature in the grill and keep it low. Fire lives off of oxygen, so if you reduce the oxygen, you reduce the amount of burning and heat. If you close the vents too much, the charcoals will put out too little heat, so the trick is to maintain a balance - enough air flow to keep the coals alive, but not too much or the grill will run too hot and your ribs will overcook.

Try to maintain a temperature of about 300°F to 325°F in the grill. If you are using a charcoal grill that doesn't have a built-in thermometer, you can put a meat thermometer through the grill air vent to take a reading of the temp.

After 20 to 25 minutes of cooking, use tongs to flip the rib racks over. If you are charcoal grilling, shift the ends of the ribs as well so that the end that was facing the coals now faces the edge of the grill.

Check for doneness using a meat thermometer after 15 to 20 more minutes. They are done and ready to pull off at 155°F, but you want to get to them 10 minutes or so before they are done to apply the glaze.

At about 145°F start applying the spicy bourbon glaze. Brush the ribs with the glaze syrup, turning and basting the ribs until the syrup has been used up. When an instant read thermometer, inserted into the thickest part of the ribs reads 155°F, the ribs are ready to take off the grill.

Note that depending on the amount of heat in the grill and the size of your ribs, the ribs could be done in as little as 45 minutes or as long as 90 minutes. If the grill temperature stays more at about 350°F, then the ribs will be done faster. It's hard to maintain a charcoal grill lower than 350°F, though ideally for these ribs you do want the temp lower, closer to 300°F. Also note again that baby backs are smaller than St. Louis style and will cook faster.

Cut into 1- or 2-rib sections and place on a large serving platter.

In a medium bowl, add the dried mushrooms and hot water. Place a small plate or bowl on the mushrooms to keep them submerged in the water. Soak them until the caps softened, about 30 minutes.

Using a knife, trim off the stems (store them for making vegetable stock if you’d like). Keep the small mushrooms whole and halve the larger ones. Set the mushrooms and the soaking liquid aside in separate bowls.

Season the meaty sides of the ribs with the salt and black pepper.

In a large Dutch oven or a wide heavy-bottomed pot large enough to hold all of the ribs in a single layer, heat the oil over medium-high heat. Place the ribs in a single layer so that they don’t touch or overlap. You may need to work in batches.

Sear the ribs, turning them occasionally until all the meaty sides are nicely browned, 2 to 4 minutes per side. The first batch of ribs will take longer than the following batches as the pot gets hotter as you go. Transfer the seared ribs into a large bowl.

Simply Recipes / Uyen Luu

In a blender, add the pear and purée on low speed until it liquifies into a chunky paste. When using the blender, it helps to have some liquid to get things moving so I start with the juicy pear before adding the other ingredients. Add the garlic, onions, and ginger and purée on medium speed until smooth. Set it aside.

Simply Recipes / Uyen Luu

Simply Recipes / Uyen Luu

When the ribs have all been seared, pour any of the oil remaining in the pot into a small heatproof bowl. Discard the oil when cool.

Return the pot to medium-high heat and add the purée. Use a rubber spatula to scrape up the brown bits on the bottom of the pot. Add the scallions, soy sauce, mirin, brown sugar, and honey.

If there’s sediment in the bottom of the reserved mushroom soaking liquid, strain the liquid through a fine mesh sieve into the pot. If not, just add it to the pot.

Return the ribs, and any juices that have accumulated in the bowl, to the pot. Position the ribs so that the bones are facing up and the meat is submerged. It may be a tight fit, but the meat will shrink while it cooks.

The liquid in the pot should reach almost the top of the ribs, which won’t be fully covered. Bring the liquid to a boil over medium-high heat, then reduce the heat to maintain a simmer. Cover the pot with a lid and simmer gently until the meat is fork tender but not falling off the bones, about 1 1/2 hours. Remove the scallions and discard it.

Simply Recipes / Uyen Luu

Simply Recipes / Uyen Luu

Simply Recipes / Uyen Luu

Add the soaked mushrooms, carrots, and daikon, pushing them down to submerge into the liquid. Cook, partially covered, until the vegetables are tender, 20 to 30 minutes.

Transfer the ribs, vegetables, and some of the braising liquid into a large serving bowl. Garnish with the scallions and a drizzle of sesame oil. Serve with rice.

You will have some leftover braising liquid. It’s perfect for drizzling over rice or cook more vegetables in them, like potatoes.

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Simply Recipes / Uyen Luu

Country ribs are usually more than a foot long. We recommend slicing them in half before cooking, as they'll be easier to handle. Coat the ribs in oil and then salt them well.

Much of the fat will render away in cooking, leaving a crispy-salty-fatty bit you will be fighting over with your friends.

To cook the ribs, you have several choices. You can bake them in a 250°F oven (line a baking pan with foil and cover the pan).

You can slow-roast them in a gas grill (covered) with half the burners turned off (put them on the side that is not over direct flame).

You can set up a large charcoal grill like a smoker and cook the country ribs on the cool side (again covered). But best of all would be to build a wood fire on one side of the grill and slowly barbecue these ribs over woodsmoke.

No matter what you do, let the ribs cook untouched for 90 minutes. At the 90-minute mark, turn them and paint them with your barbecue sauce – we like the sweet-spicy Dr. Pepper BBQ sauce for this, but you could also use a South Carolina mustard-based barbecue sauce, a Bourbon BBQ sauce, or a traditional Kansas City-style sauce.

How long to cook? Depends on how hot your fire is. At least 3 hours. Maybe as many as 5 hours. You really, really want to slow-cook these ribs because they are pretty fatty. The slower you cook them, the more fat renders out and the smoother your ribs will be. Take your time.

When the meat begins to fall apart – you’ll notice this when you turn the rib – you’re ready for the final step. Paint the ribs one more time and then move them to the hot side of the grill. If you are using the oven method, move the ribs to the broiler.

Let the ribs cook a minute or two so the sauce can caramelize. Pay attention, and do not let the ribs get too blackened. A little char is good, but you don’t want a briquette.

Serve with coleslaw, potato salad, deviled eggs or whatever you’d like. Oh, and napkins. Lots of napkins.

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Toss flour with salt and pepper and coat ribs well in the mixture.

Heat oil in a large skillet over medium-high heat. Add the short ribs and brown well on all sides, working in batches so as to not crowd the pan.

When the short ribs are browned well, transfer them to a slow cooker.

Add the shallot, carrots, and celery to the skillet along with 1/2 cup of water. Use the liquid to scrape up any bits stuck to the pan.

Transfer the vegetables (they don’t need to be fully cooked) to the slow cooker along with any liquid from the skillet.

Add beef broth, bourbon, brown sugar, Worcestershire, garlic, and bay leaf to the slow cooker. Cover and cook on low for 8 hours (or high for 5 to 6 hours).

When there’s about thirty minutes left on the short ribs, heat the stock in a medium pot over medium heat until it’s simmering.

Whisk in corn grits in a steady stream. Turn the heat down to low, and cover the pot and simmer for about 20 minutes until grits are thick and tender. Stir regularly to prevent sticking.

The only way to truly know when grits are done is to taste them. If they are crunchy, keep going and if you need to add more liquid, then do so.

When the grits are soft, add salt, pepper, butter, and cheese and stir to combine. Keep warm until ready to serve. If the grits get too thick (they hold their shape if stirred and don’t flow back into a single layer), add water by the 1/4 cup to loosen the grits.

Divide the grits onto between plates and top each plate with a short rib. Add the veggies and a few spoonfuls of juice from the slow cooker as well and garnish with fresh orange zest.

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Season ribs to taste with the salt and pepper. Heat oil in a large, heavy bottomed ovenproof pan over high heat. Add ribs and brown on all sides. Work in batches if you need to so that the ribs don't get crowded (this will help with browning).

Transfer ribs to a plate. Pour off the excess fat (do not put down the drain or you will clog your sink!). Add the onions, celery, and carrots to the pan and sauté, stirring often, until lightly browned, about 5 minutes. Remove the vegetables from the pan, set aside.

Add the wine to the pan, deglazing the pan, scraping off any browned bits from the bottom of the pan. Reduce the wine by three-quarters until thick and slightly syrupy, about 15 minutes on high heat.

Return the ribs to the pan, add the veal stock and enough water to cover the ribs. Bring to a boil, cover with foil, and place in the oven. Braise, cooking in the oven, until the meat is fork-tender, 2 to 2 1/2 hours.

During the last 1/2 hour of cooking, add back in the vegetables.

Allow the ribs to cool in the liquid, then cover and refrigerate overnight.

The next day, remove the excess fat that has solidified at the top from the overnight chilling.

Place the pan with the ribs and cooking liquid over medium heat, uncovered. Cook until the liquid has reduced by three-quarters, about 1 hour. Continue to cook, spooning the sauce over the ribs, until the sauce is thick and ribs are glazed. Take care not to burn the glaze; move the ribs around in the pan to keep them from burning.

Serve over mashed potatoes, egg noodles, or rice.

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Prepare the grill for direct cooking over medium heat (350°F).

In a small bowl, add the rub ingredients (salt, paprika, garlic, thyme, and pepper) and mix to combine.

Remove the membrane from the back of each rack of ribs. Cut each rack crosswise in the middle to create two smaller racks.

Season each half rack evenly with the rub. Using eight 18x24-inch sheets of heavy-duty aluminum foil, double-wrap each half rack in its own packet.

Clean the grill grates. Place the ribs on the grill over direct medium heat and cook for 1 hour, with the lid closed, occasionally turning the packets over for even cooking, making sure not to pierce the foil.

Remove the packets from the grill and let rest for about 10 minutes. Carefully open the foil packets, remove the ribs, and discard the rendered fat and foil.

Drain and add the wood chips directly onto burning coals or to the smoker box of a gas grill, following the manufacturer’s instructions. When the wood begins to smoke, return the ribs to the grill, bone side down.

Grill over direct medium heat, with the lid closed as much as possible, until they are sizzling and lightly charred, 10 to 12 minutes, turning and basting once or twice with the sauce. Remove from the grill and let rest for about 5 minutes.

Cut into individual ribs and serve warm with any remaining sauce.

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Place all the spices in an airtight glass jar and shake gently to combine.

Store in an airtight container for up to a year.

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Separate the ribs from the greens. Cut the ribs into 1/2-inch to 1-inch pieces. Blanch the ribs in lightly salted boiling water for 3 minutes.

Melt butter in a saucepan on medium heat. Add the drained, blanched chard ribs and simmer for 4 minutes. Add heavy cream and cook until cream is reduces by two-thirds.

Cook up your pasta according to the pasta's package directions.

Mix creamed chard with pasta. Season lightly with salt and freshly ground pepper. Serve warm.

Clean the ribs, and trim away any excess fat. In a medium bowl, stir together the sugar, 1/4 cup salt, ground black pepper, paprika, 1 teaspoon cayenne pepper, and garlic powder. Coat ribs liberally with spice mix. Place the ribs in two 10x15 inch roasting pans, piling two racks of ribs per pan. Cover, and refrigerate for at least 8 hours.

Preheat oven to 275 degrees F (135 degrees C). Bake uncovered for 3 to 4 hours, or until the ribs are tender and nearly fall apart.

Remove 5 tablespoons of drippings from the bottom of the roasting pans, and place in a skillet over medium heat. Cook onion in pan drippings until lightly browned and tender. Stir in ketchup, and heat for 3 to 4 more minutes, stirring constantly. Next, mix in water and brown sugar, and season to taste with cayenne pepper, salt, and pepper. Reduce heat to low, cover, and simmer for 1 hour, adding water as necessary to achieve desired thickness.

Preheat grill for medium-low heat.

When ready to grill, add soaked wood chips to the coals or to the smoker box of a gas grill. Lightly oil grill grate. Place ribs on the grill two racks at a time so they are not crowded. Cook for 20 minutes, turning occasionally. Baste ribs with sauce during the last 10 minutes of grilling, so the sauce does not burn.

Gather the ingredients.

Preheat a gas grill for high heat, or arrange charcoal briquettes on one side of the barbeque. Lightly oil the grate.

Combine cumin, chili powder, paprika, salt, and pepper in a small jar; close the lid and shake to mix.

Trim the membrane sheath from the back of each rack. Run a small, sharp knife between the membrane and each rib, and snip off the membrane as much as possible.

Sprinkle as much of the rub onto both sides of ribs as desired. To prevent ribs from becoming too dark and spicy, do not thoroughly rub spices into ribs. Store any unused spice mix in a jar for future use.

Place aluminum foil on the lower rack to capture drippings and prevent flare-ups. Lay ribs on the top rack of the grill (away from the coals, if you're using briquettes). Reduce gas heat to low and close the lid; cook ribs, undisturbed as possible, until meat pulls away easily from the bone, about 1 hour. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Brush ribs with barbecue sauce, and grill for an additional 5 minutes.

Serve ribs as a whole rack, or cut between each rib bone and pile individually on a platter.

Gather ingredients and preheat the oven to 250 degrees F (120 degrees C).

Mix ancho chile powder, white and brown sugars, salt, black pepper, cumin, dry mustard, cayenne, and chipotle pepper in a small bowl until combined.

Place rib rack, meat-side down, on heavy-duty aluminum foil. Prick back of the rack several times with a knife. Generously apply a coating of dry rub to all sides of the rack. Store any remaining dry rub in an airtight container for future use.

With the meat facing down, fold foil around the rack to create a tight seal. Transfer to a sheet pan.

Bake in the preheated oven until tender and cooked through, about 2 hours. Remove and cool 15 minutes.

Increase oven temperature to 350 degrees F (175 degrees C).

Open foil, drain and discard any accumulated juices and fat. Brush barbeque sauce on all sides of the rack.

Turn the rack on the foil so the meat is facing up. Return to the oven, leaving the foil open and bake for 10 minutes. Remove from the oven and brush another layer of barbeque sauce on the meat side only. Repeat baking and brushing with sauce 4 more times, for a total of 50 minutes baking time.

Cut rack into individual rib segments and serve with more barbeque sauce.

Combine kosher salt, brown sugar, chili powder, paprika, garlic powder, cayenne pepper, and black pepper in a small bowl.

Cut rack of ribs into 4 equal portions. Rub all sides of each piece with spice mixture.

Pour broth into a multi-functional pressure cooker (such as Instant Pot). Add ribs in a teepee formation. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer ribs to the prepared baking sheet. Brush ribs on all sides with barbeque sauce.

Bake in the preheated oven for 7 minutes. Turn ribs and continue baking until meat pulls away easily from the bone, about 7 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Gather all ingredients.

Mix brown sugar, paprika, salt, pepper, and garlic powder together in a small bowl. Rub into pork ribs.

For best results, allow ribs to marinate overnight. Enjoy!

Cut ribs into 2- or 3-bone portions. Bring a large pot of water to a boil; season with pinch each salt, black pepper, and red pepper flakes. Add ribs; boil for 20 minutes. Drain; let sit about 30 minutes

Meanwhile, preheat an outdoor grill for high heat and lightly oil the grate.

Lightly coat ribs with barbecue sauce. Cook on the preheated grill until achieve a nice grilled look, 5 to 10 minutes per side. Transfer ribs to a slow cooker.

Pour remaining barbecue sauce and 1 bottle beer over ribs; this should cover at least half the ribs. Cover slow cooker. Cook on High until meat is falling off the bone, about 3 hours, checking every hour or so; add more beer if needed to dilute sauce, stirring to ensure ribs are on top in sauce.

Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).

Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a Dutch oven with a slotted spoon. Reserve drippings in the skillet.

Generously season short ribs with salt and black pepper.

Heat drippings in the skillet over high heat; add short ribs. Cook until browned and caramelized on all sides, 3 to 5 minutes per side. Transfer ribs to a Dutch oven; reserve drippings in the skillet. Add thyme and bay leaf to the Dutch oven. Set aside.

Reduce heat to medium. Add onion to the skillet; cook and stir until soft and golden, 5 to 10 minutes. Add garlic; cook and stir until fragrant, about 30 seconds.

Whisk flour into onion mixture; stir until mixture becomes paste-like and light golden brown, 1 to 3 minutes.

Pour sherry into onion mixture; cook until thick and hot, about 2 minutes. Pour onion-sherry mixture into the Dutch oven; add beef broth and season with salt. Bring to a simmer; cover the Dutch oven with a lid.

Transfer Dutch oven to the preheated oven; cook until short ribs are fork-tender, about 2 hours. Transfer ribs to a serving dish; reserve sauce in the Dutch oven.

Set Dutch oven over high heat; boil sauce until reduced and slightly thickened, about 10 minutes. Spoon reduced sauce over ribs.

Enjoy!