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The Best Wines to Drink with Ribs

Drinks Sarah Chappell 15 comments

Succulent ribs can be prepared from pork or beef, but in terms of selecting a wine to drink with them, the sauce and spices are the most important consideration. Dry-rub ribs have spicy notes that respond well to earthier wines. The wet ribs need something fruitier or off-dry to balance and enhance the sauce. Here are a few of our favorite wine picks for your next rib dinner. More

The Best Barbecue Pork Ribs in Manhattan

New York James Boo 25 comments

Has New York become a rib town? We set out to answer this by trying seven pork ribs in Manhattan. Who runs the best rack-et in this city? And how do these ribs stack up to other ribs on the barbecue trail outside of New York City? More

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

Video: Making Perfect Ribs with Dinosaur Bar-B-Que

New York Erin Zimmer 9 comments

We like watching ribs-related videos, but we like them even more when our former SE intern Katie Quinn is in them! Now a web producer for the TODAY show, Katie talked to John Stage, the founder and owner of Dinosaur Bar-B-Que, about how to make perfect low-smoked barbecue ribs. Start with a good piece of meat, get the fire real good and hot, spice the meat slab, then wait, wait some more, and—well, you may not agree with this part—sauce them up right before they're taken off the grill. "My Texan friends, I argue all the time with them about sauce versus no sauce. But I like sauce on it. I'll defend sauce to the end," said Stage. So, what side are you on? Watch the video and decide. 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

Hog Heaven in Nashville, Tennessee

When Pigs Fly James Boo 12 comments

"Hickory smoked," boasted Hog Heaven's menu in reverence to the barbecue gods. These words aren't the only abstraction of barbecue to be found here. Hog Heaven is a minuscule shack off Centennial Park in Nashville, located literally behind a McDonald's and adjunct to a honkytonk dive. There are a few key tenets to the art of barbecue, the holiest of which is using wood smoke to flavor meat. But does this always make for the best barbecue? More

Big Apple Barbecue Block Party 2010 in Photos

Joshua Bousel 14 comments

The Eighth Annual Big Apple Barbecue Block Party rolled into town this past weekend, bringing along seventeen different pitmasters from all over the country—representing the the diversity that is American barbecue. As each pitmaster focused their attention on only their one strongest item, the barbecue found at the event truly represented the best of the best. More

Reality Check: Burger King's 'Fire-Grilled Ribs'

Fast Food John M. Edwards 26 comments

Burger King recently introduced a new line of ribs to its menu, offering them in six- or eight-piece value meals. Note the term "piece." Though as an American adult I ought to know better, I expected ribs at least four or five inches long. When I opened the box, I found riblets no longer than 2.5 inches. That, in and of itself, is not a bad thing. But are they worth the money? 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

Seriously Delicious Super Bowl Party Giveaway: Mike Mills Baby Back Ribs and Pulled Pork

Erin Zimmer Closed

The barbecue legend himself. Serious barbecue freaks know that Mike Mills is affectionately called "The Legend." The champion pit master and restaurateur is behind the famous baby back ribs and pulled pork at 17th Street Bar & Grill in Murphysboro, Illinois, and Memphis Championship Barbecue in Las Vegas, Nevada. His daughter Amy Mills Tunnicliffe, the co-writer of his book Peace, Love, & Barbecue, informed us that you no longer have to make a trip to Illinois or Vegas for the legendary 'cue—they're now shipping the meat. Thanks to Amy, three lucky Serious Eats winners (and their seriously lucky friends) will win a delicious barbecue spread just in time for Super Bowl feasting. Those famous baby back ribs. [Photograph: Nick... 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

Standing Room Only: Lem's Bar-B-Q

Chicago Nick Kindelsperger 3 comments

Note: Every week Nick Kindelsperger visits Chicago's best seatless eateries in Standing Room Only. Have at it, Nick! [Photographs: Nick Kindelsperger] Lem's Bar-B-Q 311 E. 75th Street, Chicago IL 60619 (map); 773-994-2428 The Short Order: Juicy ribs loaded with smoke.... More

The Best in the West: A Rib Sampler

Joshua Bousel 9 comments

The Best in the West: Nugget Rib Cook-off in Sparks, Nevada, spans over six days, but I only had one. So I came up with a strategy: seek out the best ribs of the 24 pitmasters based on the pros' recommendations, and eat no more than two from each team. Lots of saucy, fall-off-the-bone tastiness ensued. More

The Best in the West: Nugget Rib Cook-off in Sparks, Nevada

Joshua Bousel 2 comments

"Pitmasters here represent the entire nation." [Photographs: Joshua Bousel] I had the most perfect Labor Day planned, a lazy afternoon next to the smoker filled with pork, some beers, and close friends. That was until I received an invitation to visit the The Best in the West: Nugget Rib Cook-off in Nevada. After a second pause contemplating whether I wanted to alter my ideal holiday, I thought better of my reservations, and before I knew it, I was on a plane headed for a weekend of pure barbecue bliss. If you're an East Coaster like myself, the Nugget Rib Cook-off may not sound familiar, but for the pitmasters and attendees alike, it's the biggest event of the year. The six-day... More

Chicago's Honey 1 BBQ

Chicago Ed Levine 5 comments

"From the sidewalk I saw the rectangular smoker that looked like, yes, an aquarium." Owner and aqua-smoker pitmaster Robert Adams (bottom right). [Photographs: Robyn Lee] We were just off the plane, we were hungry, and we were on our way... More

Standing Room Only: Uncle John's Barbecue

Chicago Nick Kindelsperger 6 comments

"There is no polite way to attack rib tips. Dig in with both hands and hope you have enough napkins." [Photographs: Nick Kindelsperger] Uncle John's Barbecue 337 E 69th Street, Chicago IL 60637 (map) 773-892-1233 The Short Order: Saucy and... More

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