Pork Rib

In this hands-off recipe, spareribs seasoned in a blend of curry powder, ginger, garlic, and lime zest are slow cooked until falling-off-the-bone tender.

These spicy-sweet ribs are ideal for fuss-free grilling as they can be cooked directly on the grill, with no need to bake or steam them first.

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.

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.

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.

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!

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

Most of us default to marinating meat, but you can get much more flavor in much less time if you glaze instead.

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

Posole is one of the tastiest, prettiest one-pot dishes on earth. Make ahead and all that’s left to do is ice some beers and set out all the toppings.

Tamarind is sweet, sour, and quite tart and provides the ideal base for this finger-licking glaze.

The finished stew should be decidedly sour, tamarind’s calling card, but you’re in control of how ­puckery things get. You can sub other vegetables or simplify the array, but be very careful not to overcook them. This recipe is from Bad Saint, one of the Hot 10, America's Best New Restaurants 2016.

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

The ribs become completely tender during the initial cooking, then are crisped under the broiler before serving. Learn how to make this recipe and more in our online cooking class with Sur la Table.

These meaty ribs are purposely precooked until very tender but not yet falling off the bone so they don’t shred when it’s time to grill them.

This recipe can easily be doubled for a group. Make sure to check the ribs in a few spots for doneness.

All those spices and sauces add up to some truly complex flavors. (This recipe was developed with IBM's Chef Watson.)

This spicy pork ribs recipe is all about the glaze. It also makes for an addictive tray of chicken wings. Use the same weight and method as for the ribs, but reduce final cooking time by 10 minutes.

Bonus points for serving one huge stack and making your family get all Jenga on it for seconds.