Ribs

This recipe for braised beef short ribs has many fans—and rightly so. Since it’s even better the next day, it’s perfect for entertaining.

Saucy and spicy with lots of garlic and lemongrass, these ribs come together entirely on the stovetop. No grill or oven required.

You’ll go crazy for these barbecue ribs, which are slow-baked before hitting the grill. Save time by tenderizing them in your Instant Pot.

Thin-cut flanken-style ribs with a low-effort lemon-rosemary marinade cook in less than 10 minutes.

Large primal-looking beef ribs are meltingly tender and richly marbled under a peppery-sweet jacket of spices.

This roast is cooked in the style of American barbecue and has a spice-coated crust, like bark on a brisket.

Thinly sliced flanken-cut short ribs, packed with rich flavor, are the key to this Thai stir-fry.

These ribs are tenderized with tangy kombucha—yep!—and flavored with Mexican mole spices.

The glaze for these ribs combines Korean gochujang and Italian Calabrian chiles, and it works beautifully.

Call us crazy, but we think these three-ingredient crispy, charred ribs are just as delicious (if not more so!) than the low-and-slow, fall-off-the-bone-tender kind.

Because there's still time for one last barbecue.

Lacquered with a tangy, garlicky hoisin glaze, these ribs are impressive without being burdensome: There's no grilling or marinating—just two hours in the oven followed by a quick broil.

Make this smoky-spicy braise when it’s Sunday and you’ve got big plans to never leave the house.

These richly flavored ribs are a riff on kalbi jjim, a traditional Korean special-occasion dish.

I couldn’t care less about football, but I’m passionate about these sticky little ribs.

Making ribs at home can be sooooo intimidating. Pretty much every rib recipe involves hours of smoking or slow-baking. Enter Chrissy Teigen’s perfect solution: Fry the ribs!

They’re worth getting messy for.

Tender, succulent ribs that spent 9 minutes under pressure and then hit the grill. Weeknight ribs are in your future.

If you’ve ever had kalbi at a Korean barbecue restaurant, you’ve had grilled flanken-style short ribs, and you can definitely make them at home.

This stir-together situation has everything you want in a quality barbecue sauce recipe—heat, sweetness, and palate-gripping acid—but with extra tang.

We're topping all of our braises with bacon from now on.

In this riff on Indonesian beef rendang, the meat is cooked in coconut milk until it breaks up into gloriously rich jammy solids and delicious fat.

These crunchy garlic chips belong on every steak you make.

Build big flavor quickly with condiments that are already in your fridge.