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Entries tagged with 'rib'

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

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

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

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

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

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

Serious Eats 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? More

Cajun Spiced Barbecue Ribs

Serious Eats Joshua Bousel 16 comments

Trading in the barbecue standard of sweet and spicy, these Cajun-spiced dry-rubbed ribs are more more herbal, earthy, and have a slight kick that make them unique. More

Sweet-and-Sour Balsamic-Glazed Spareribs from Vinny Dotolo and Jon Shook of Animal

Serious Eats Kate Williams 4 comments

Leave it to carnivores Vinny Dotolo and Jon Shook, the fearless chefs behind the meat-centric LA restaurant Animal to give us a platter of blackened, sticky ribs, as documented in Adam Roberts' new book, Secrets of the Best Chefs. I'm calling this rib sauce black magic from now on. More

Competition-style Barbecue Ribs

Serious Eats Joshua Bousel 4 comments

After spending the summer on these sweet and shiny competition-style pork ribs, it's time to share these perfectly tender and smoky beauties with you. More

Colombian-style Barbecued Beef Ribs

Serious Eats J. Kenji López-Alt 1 comment

The best part of the steak is always the fatty, crispy bits near the bones. Here's a secret: You don't have to eat the steak first. This recipe for Colombian-style beef rib barbecue delivers the goods. Fat will render. Connective tissue will soften. Bark will be formed. Dinner will be had. More

Grilled Sunday Gravy

Serious Eats Joshua Bousel 3 comments

Four meats, six pounds of tomatoes, and five hours of time well spent results in an incredibly rich and meaty sauce ready to top pasta, followed by a second course of excellent grilled and sauce-simmered meatballs, sausages, and braciole. More

Goat or Lamb Ribs, Dong-Bei Style

Serious Eats Chichi Wang Post a comment

The concentration of cumin seeds on just one rack of lamb is startling. Then you bite into a rib, stewed until it is fork-tender, and the cumin seeds crunch and crackle in your mouth. One of the best bites in recent memory. More

Steamed Pork Ribs with Fermented Black Beans

Serious Eats Chichi Wang 3 comments

About the author: Chichi Wang took her degree in philosophy, but decided that writing about food would be much more fun than writing about Plato. She firmly believes in all things offal, the importance of reading great books, and the... More

Hoisin Barbecue Ribs

Serious Eats Joshua Bousel 2 comments

Ribs slow-smoked over cherry wood get a little Asian flair when finished with a hoisin barbecue sauce, creating a unique combination of sweet, salty, and smoky that's all around delicious. More

Bourbon Baby Back Ribs

Serious Eats Carrie Vasios Mullins 10 comments

Baby back pork ribs get extra tender thanks to low and slow cooking on indirect heat. The bourbon-based barbecue sauce balances tangy, sweet, and spicy. More

The Secret Ingredient (Chipotle): Chipotle BBQ Oven Ribs

Serious Eats Kerry Saretsky 11 comments

Smoky, tangy, fall-of-the-bone ribs right from your oven. Completely winter-proof, spicy, and delicious. More

Barbecue: Cherry-Smoked Vietnamese-Flavored Ribs

Serious Eats Joshua Bousel 2 comments

This Vietnamese-inspired marinade made with fish sauce, orange juice, and apple cider vinegar imparts a light salty and tangy flavor that really lets the sweetness of the cherry smoke shine through in these juicy, tender ribs. More

Dr Pepper Ribs

Serious Eats Caroline Russock 1 comment

According to Lisa Fain, author of The Homesick Texan Cookbook, there's a long and celebrated tradition of cooking with soda in Texas, in sweets like cake and brittles but also in more unexpected places, like these Dr Pepper Ribs. More

Sunday Supper: Aleppo-Rubbed Pork Ribs

Serious Eats Sydney Oland 5 comments

Many rubs have long ingredient lists that combine many different flavors. But using a minimal approach can allow you to get to know a particular spice a bit better, and also allows the flavor of the meat to come to the forefront. Although this rub uses Aleppo pepper (a dried Turkish spice), ground Ancho can often be easier to find, and the two have very similar taste profiles. If substituting Ancho for Aleppo, you may want to add more salt to your rub (Aleppo peppers are often salted during their drying process). More

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