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Beef Ribs From 'Pitt Cue Co.: The Cookbook'

Cook the Book Maggie Mariolis 12 comments

The four partners from the London BBQ restaurant Pitt Cue Co. are serious about their meat. In the new (to the U.S.) Pitt Cue Co.: The Cookbook, they strongly encourage homecooks to get serious, too. This recipe turned out smoky, unctuous, crazy flavorful ribs. It is one of the simpler preparations in the book, requiring only the ribs and the House Rub; sauce is optional and unnecessary. More

Beef Ribs From 'Pitt Cue Co.: The Cookbook'

Serious Eats Maggie Mariolis 2 comments

The four partners from the London BBQ restaurant Pitt Cue Co. are serious about their meat. In the new (to the U.S.) Pitt Cue Co.: The Cookbook, they strongly encourage homecooks to get serious, too. This recipe turned out smoky, unctuous, crazy flavorful ribs. It is one of the simpler preparations in the book, requiring only the ribs and the House Rub; sauce is optional and unnecessary. More

Slow-Cooked Korean Short Ribs With Green Onion and Pear

Sunday Supper Jennifer Olvera 2 comments

Braised short ribs are one of the most comforting of comfort foods, but they're not exactly summer fare. By borrowing some tricks from Korean cooking—such as flavoring them with a kalbi-style sauce and topping them with refreshing green onion and pear—this version transforms them into a warm-weather-friendly main course. More

It's All in the Rub: How to Make Real-Deal Memphis-Style Dry Ribs

Grilling Joshua Bousel 8 comments

Invented by a restaurant owner from Greece, Memphis dry ribs are bathed in vinegar while being grilled over smoky charcoal, then coated with an earthy, herbal rub once they're done cooking. Just don't let the name mislead you: There's nothing dry about these babies. More

Memphis-Style Dry Ribs

Serious Eats Joshua Bousel 4 comments

Invented by a restaurant owner from Greece, Memphis dry ribs are bathed in vinegar while being grilled over smoky charcoal, then coated with an earthy, herbal rub once they're done cooking. Just don't let the name mislead you: There's nothing dry about these babies. More

Fire Up the Grill For Balsamic-Glazed Baby Back Ribs

J. Kenji López-Alt Post a comment

Nothing can fulfill the defining barbecue trifecta of smoky, sweet, and tangy quite like ribs. These ribs combine a rub that features a trio of peppercorns with a low and slow cook over cherry wood. A brushing of balsamic barbecue sauce in the last half hour leaves the ribs with a glistening sheen. More

How to Trim Pork Spareribs Into a St. Louis-Style Cut

How To Joshua Bousel 19 comments

Trimming a full rack of spare ribs into a St. Louis-style rack takes only two cuts and results in ribs without any chewy cartilage that can make them hard to eat. More

Like it Or Not, Twin Anchors' Baked Ribs Are Here to Stay

Chicago Joe Roy 19 comments

Like many of my other countrymen, I sort of like baked ribs, so I couldn't help wonder if Twin Anchors really deserves all the flack. More

Sunday Supper: Oven-Baked Espresso, Cocoa, and Chili-Rubbed Baby Back Ribs

Sunday Supper Jennifer Olvera 3 comments

Rubbed, steamed in beer, and rubbed again, these burnished baby back ribs are a great option when it's too cold to grill. More

Oven-Baked Espresso, Cocoa, and Chili-Rubbed Baby Back Ribs

Serious Eats Jennifer Olvera 10 comments

Rubbed, steamed in beer and rubbed again, these burnished baby back ribs are a great option when it's too cold to grill. More

A Look at Chicago's Best New Barbecue

Chicago Nick Kindelsperger 3 comments

Uncle John's is closed, but you have to move on, right? So instead of sulking, I visited four new barbecue joints, searching for something to get excited about. More

Grilling: Texas-Style Beef Short Ribs

Grilling Joshua Bousel 6 comments

Slow-smoked giant beef short ribs deliver big flavor and size that lives up to their "Texas" name. More

Texas-Style Beef Short Ribs

Serious Eats Joshua Bousel 4 comments

Slow smoked giant beef short ribs deliver big on beef flavor and size that make them live up to their "Texas" name. More

First Impressions of Hometown Barbecue in Red Hook

New York Nick Solares 4 comments

Nearly 12 months after it was supposed to open, Hometown Barbecue has arrived in Red Hook. Here's our first taste of the 'cue, which, despite its possible flaws, holds great promise. More

Sunday Supper: Baby Back Ribs With Mojo Barbecue Sauce

Sunday Supper Jennifer Olvera 1 comment

The flavors of Cuban mojo inspire these kicky, baked, then grilled, barbecue ribs. More

Baby Back Ribs With Mojo Barbecue Sauce

Serious Eats Jennifer Olvera 2 comments

The flavors of Cuban mojo inspired these kicky, baked, then grilled, barbecue ribs. More

Grilling: Balsamic Glazed Baby Back Ribs

Grilling Joshua Bousel Post a comment

These may look like everyday ribs, but balsamic vinegar makes a pronounced difference, thanks to a distinctive tang that melds well with the sugars and multiple peppers in the rub. More

Sunday Supper: Chinese Noodles with Baked Sriracha Ribs

Sunday Supper Jennifer Olvera 4 comments

Rubbed, steamed and glazed Sriracha ribs are the perfect companion for brothy Chinese noodles. More

Chinese Noodles with Baked Sriracha Ribs

Serious Eats Jennifer Olvera 11 comments

Rubbed, steamed, and glazed Sriracha ribs are the perfect companion for brothy Chinese noodles. More

Charles Phan's Black Bean-Glazed Pork Spareribs

Kate Williams 3 comments

The name "steamed ribs" may not be particularly appealing to many of you. Perhaps this fact is why Charles Phan left out the adjective when naming the Black Bean-Glazed Pork Spareribs in his cookbook, Vietnamese Home Cooking. But consider this: When cooked properly, steamed fish, dumplings, and vegetables take on a silky smooth and supple texture. Why not apply the technique to pork ribs? And when coated with a pungently addictive fermented black bean sauce, these rich spareribs turn from a curiosity to a dinnertime staple. (And if you're hosting a Super Bowl party, these would make for a pretty awesome addition to a game-day platter). More

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