The official credit card of Serious Eats
Whether you’re craving succulent baby backs or massive Texas-style beef short ribs, we’ve got the recipe for you.
Want amazing smoked ribs, but don't have a smoker? No problem.
Ribs from your sous vide cooker can be every bit as good as traditional barbecue.
First marinated with garlic and vinegar, then fried until browned and crisp.
Simple ribs with bold flavors.
Don't let the name mislead you: There's nothing dry about these babies.
The tricks for ribs without any chewy cartilage.
Rubbed, steamed in beer, and rubbed again, these burnished baby back ribs are a great indoor option.
Vinegar gives these ribs a distinctive tang.
These rich lamb ribs are packed with flavor.
Slow-smoked giant beef short ribs deliver big flavor.
The best part of a ribeye steak, minus the steak.
Flanken-style short ribs get a dose of South American flavor.
These are irresistible.
Sweet, salty, rich, and bold short ribs cut across the bone.
An all-purpose sauce rub and an all-purpose sauce, for all your barbecue needs.
A ketchup base is spiked with strong coffee, freshly grated ginger, a little dark chocolate, and molasses.
Frank's Red Hot Sauce and butter make barbecue sauce better.
Funky Korean flavors like kimchi and gochujang meet ketchup in this barbecue sauce.
Give bottled sauce the perfect balance of heat, sweet, and tang.
Doctor up your bottled barbecue sauce with mango and pineapple juice.
Dial up the heat.
Tangy balsamic finds a nice balance with ketchup, honey, mustard, and molasses.