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Entries tagged with 'ribs'

Dinner Tonight: Sweet and Sour Spare Ribs

Serious Eats Nick Kindelsperger 3 comments

I'm so entrenched into the smoky world of barbecue that I sometimes feel like the only respectable and correct way to cook spare ribs is low and slow on a pit. Trust me—when you've tasted the saucy specimens of Cozy Corner you might agree that I'm on to something. But while those are undeniably tasty, this theory isn't exactly practical for a weeknight meal. Luckily, other cuisines disagree with me and have developed artful ways of cooking ribs quickly that come out just as delicious. More

Oven-Braised Pork Ribs

Serious Eats helenjane 1 comment

[Photograph and illustration: Helen Jane Hearn] These ribs require a dry rub the day before, and after that, they bake for three hours. This means you need to plan ahead. That's okay—they're worth it. This dish works well at an... More

The Secret Ingredient (Maple Syrup): Maple Baby-Back Ribs

Serious Eats Kerry Saretsky 12 comments

Little baby back ribs are roasted until dry and caramelized with smoky, amber maple syrup. Simple, but so good. More

Grilled Baby Backs with Sweet Soy Glaze

Serious Eats Caroline Russock Post a comment

[Photograph: Caroline Russock] The following recipe is from the September 1 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! These Grilled Baby Backs with Sweet Soy Glaze from Steven Raichlen's Planet Barbecue!... More

Barbecue: Dr. Pepper Baby Back Ribs

Serious Eats Joshua Bousel 16 comments

The official start of the outdoor cooking season calls for some classics, and I can't think of anything better than these Dr. Pepper ribs. My most favorite of soft drinks served as the base of this sauce, which offers a tang and depth that will have everyone asking, "what's in this?!" More

Cook the Book: Smoky Oven-Roasted Spareribs

Serious Eats Caroline Russock 6 comments

As one might expect, in a book called Pig: King of the Southern Table there's a lot of talk about barbecue. But for those of us who live outside the realm of real barbecue, and might not even have the luxury of an outdoor space to grill James Villas has kindly shared this recipe for Smoky Oven-Roasted Spareribs. Yes, they are oven roasted, and no, they are not real barbecue but, for coming out of a conventional oven these ribs are pretty spectacular. More

Indoor Grilling: Beer-Braised Ribs

Serious Eats Joshua Bousel 3 comments

"These ribs were tender with a richness of flavors from the beer, cinnamon, ginger, garlic, and chilies in the braise." [Photograph: Joshua Bousel] Although grilling is most definitely a year-round practice in my household, when the cold and dark arrive,... More

Grilling: Chinese-Style Spare Ribs

Serious Eats Joshua Bousel 14 comments

Each week Joshua Bousel drops by with a recipe for you to grill over the weekend. Fire it up, Joshua! On the commute to work a couple weeks ago, my co-worker and I were lamenting that for each excellent Chinese... More

Cook the Book: Country Ribs with Hoisin Sauce

Serious Eats Caroline Russock 4 comments

These country ribs from The Asian Grill are marinated in hoisin sauce, which gives them a distinctly savory flavor emphasized by the smoky notes from the grill. Corinne Trang chooses boneless country style ribs because they have a high meat-to-fat... More

Serious Heat: Cajun Deep-Fried Ribs

Serious Eats Andrea Lynn 8 comments

Photographs by Terri Fensel Is there any food that doesn't benefit from a dip in the deep fryer? Growing up in the South, my Thanksgiving tradition revolved around fried turkey, and I have an undeniable weakness for fried pickles. I've... More

The Secret Ingredient: Pomegranate Molasses

Serious Eats Kerry Saretsky 33 comments

Pomegranate molasses is not molasses at all, but rather a syrup made from concentrated pomegranate juice and sugar. I'll show you how to use this very sweet and tart ingredient in cookies and barbecue sauce. More

Cook the Book: Slow, Low Oven Ribs

Serious Eats Lucy Baker 1 comment

I love everything about ribs: the smoldering aroma; the dripping sauce; gnawing the last, crispy bits of meat from the end of the bone. But I've always been a bit too intimidated to make them at home. For one thing,... More

Memphis-Style Dry Ribs With Spicy Drippings

Serious Eats Sarah Wolf Post a comment

Barbecue: Pineapple-Braised Ribs with Honey-Garlic Tomato Glaze

Serious Eats Joshua Bousel 9 comments

I can barely control my excitement as I sit here and stare at my Fast Pass for the Big Apple Barbecue Block Party, thinking about the enormous amounts of 'cue I'm destined to consume next weekend. The anticipation was a... More

Cook the Book: Apple City Barbecue World Championship Ribs

Serious Eats Ed Levine 7 comments

The ribs made by Mike Mills's Apple City Barbecue team using this recipe won first place at Memphis in May, the "Super Bowl of Swine," in 1990 and 1992. Although the instructions here may be a little beyond casual backyard... More

Cook the Book: Thyme-Glazed Baby Back Ribs

Serious Eats Adam Kuban 6 comments

We've done french fries, chicken salad, and braised carrots so far from Michel Richard's Happy in the Kitchen. Today, I thought we'd offer something a little more meaty. And since these thyme-glazed baby back ribs looked so good, I thought... More

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