Bourbon adds oaky sweetness to the honey-hoisin-chili glaze.
Author: Kenny Callaghan
The Potato Gratin with Cream and Fresh Herbs is a nice accompaniment to this main course. And for the wine, consider serving a flavorful red, such as a Pinot Noir from Oregon.
Author: Patrick Corrigan
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!
Author: Donna Hay
Learn to make the best jerk baby back ribs on the grill from this recipe from Tanya Holland.
Author: Tanya Holland
Cook ribs over a mix of red cabbage and tart apples in this easy one-pot pork dinner.
Author: Magdalena Wszelaki
Skip the same old boring barbecue sauce and opt for a sticky malt vinegar, bourbon, and maple syrup glaze to slick up these boiled-and-baked pork ribs.
Author: Donna Hay
Folks in St. Louis pride themselves on their ribs. You could say it's the city's signature dish. Growing up in the projects like we did, we didn't have a barbecue pit or a smoker, so when we wanted ribs,...
Author: Miss Robbie
Slow-cooked and broiled in the oven, these sweet ribs can be made year-round.
Author: Kemp Minifie
To make this pork ribs recipe, you'll use indirect heat. Serve these grilled ribs with homemade barbecue sauce made with Coca-Cola or ginger ale.
Author: Brigid Washington
It's hard not to love this classic Italian pasta-it's just the right mix of spicy and sweet.
Author: Maialino
Making this BBQ rib recipe in the Instant Pot is much faster than doing it on the grill, and you can make them any time of the year.
Author: Coco Morante
The glaze for these ribs combines Korean gochujang and Italian Calabrian chiles-a perfect example of Whitaker's fearless fusion.
Author: The Wolf's Tailor, Denver, CO
You may think that there's a lot of salt in this recipe, but the roast needs it. The spice mixture is acting as a dry brine, delivering seasoning to deep within the big cut of meat.
Author: Meherwan Irani