Recipe Roundup

45 Pork and Beef Ribs Recipes for Summertime (or Anytime)

From grilled short ribs to Instant Pot baby backs, you're gonna need plenty of napkins to get through this meaty pack of recipes.
Easy Instant Pot baby back ribs with a slaw on a white plate.
  • photo of InstantPot braised ribs with mixed herbs.
    Photo by Joseph De Leo, Food Styling by Anna Stockwell
    1/45

    Make-Ahead Instant Pot Grilled Ribs

    These ribs get rubbed with cumin, red pepper flakes, brown sugar, and cinnamon before cooking in the Instant Pot. 

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson
    2/45

    Instant Pot Sticky Hoisin Baby Back Ribs

    Cooking ribs under pressure means they get incredibly tender without falling apart or shredding—in a fraction of the time as braising and with no attention needed.

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  • Francesco Tonelli
    11/45

    Kalbi

    Also known as Korean-style or cross-cut short ribs. We fell in love with this bone-in cut at Korean BBQ joints and are therefore partial to its Korean name (and flavor possibilities).

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  • Marcus Nilsson
    12/45

    Best-Ever Barbecued Ribs

    Adding some of the drippings from the cooked ribs to store-bought barbecue sauce is a quick and easy way to amp up its flavor.

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  • Greg Schneider
    13/45

    Memphis-Style Ribs

    Memphians don't mess around with a lot of sugary sauces. Instead, they favor dry rubs—full-flavored mixtures of paprika, black pepper, and cayenne, with just a touch of brown sugar for sweetness. The rub is massaged into the meat the night before grilling, and additional rub is sprinkled on the ribs at the end of cooking. This double application of spices creates incredible character and depth of flavor, while at the same time preserving the natural taste of the pork.

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  • Photo by Shutterstock
    14/45

    Country-Style Pork Ribs with Bourbon and Coke BBQ Sauce

    Tender, tangy, and accented with just a hint of bourbon, these slow-cooker–cooked ribs are messy, saucy, and perfect for devouring over a long weekend.

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  • Marcus Nilsson
    19/45

    Orange and Soy-Glazed Baby Back Ribs

    Summer isn't the only time to enjoy sticky ribs— these baby backs, showered with citrus zest, also work well in winter. You can customize the size of the zest by using a Microplane for smaller pieces or a 5-hole zester for longer strips.

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  • Photo by Chelsie Craig, Food Styling by Olivia Mack McCool
    20/45

    Sticky-Sweet Five-Spice Pork Ribs

    Lacquered with a tangy, garlicky hoisin glaze, these ribs are impressive without being burdensome: There's no grilling or marinating—just two hours in the oven followed by a quick broil.

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  • Hans Gissenger
    23/45

    Thai Spareribs

    Unlike most braises, these ribs aren't browned before they're simmered. The long, slow simmer tenderizes the meat, and the ribs get their brown, shiny exterior from a soy and brown sugar marinade.

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  • Photo by Denny Culbert
    24/45

    Air Fryer Memphis-Style BBQ Pork Ribs

    In the air fryer, you can have tender, pull-apart ribs in a fraction of the traditional time. The spice rub ensures a crunchy, caramelized exterior “shell” as well, so there’s nothing missing here except the hefty barbecue grill and all the mess that comes along with it.

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  • Marcus Nilsson
    25/45

    Spicy Glazed Pork Ribs

    These finger-licking baby back pork ribs are the perfect addition to any party.

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  • Leo Gong
    26/45

    Baked Ribs with Spicy Blackberry Sauce

    Joan and David Oswalt of Pasadena, California, write: "David and I both love to cook, but our approaches couldn't be more different. He'll start from scratch and spend months perfecting a particular dish, while I prefer to take a basic recipe and just add my own touches."

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  • Hans Gissinger
    27/45

    Ginger and Honey Baby Back Ribs

    Ribs are among the constants on the world's barbecue trail, but just how they’re prepared reflects a strong regional and cultural bias. The vast ranch lands and forests of the New World, for example, led to American-style barbecue, with its large slabs of spareribs slow-roasted on a smoker for the better part of a day. Asians adopted a different strategy: cooking small cuts or single ribs on tiny grills engineered for fuel efficiency. The flavor would come not from wood smoke (Asians don't have wood to burn by the cord), but from the explosively flavored seasoning indigenous to the region, like lemongrass, ginger, and fish sauce. Case in point: These Cambodian-style ribs, from Sarun Pich, a chef at the Amansara resort in Siem Reap, Cambodia.

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  • Photo by Joseph De Leo, Food Styling by Christopher Barsch
    28/45

    Grilled Pork Spareribs With Soda Bottle Barbecue Sauce

    Low and slow is more than just grillmaster jargon; it’s also an invaluable currency when it comes to grilling truly tender pork spareribs.

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  • Photograph by Joe Lingeman, food styling by Pearl Jones, prop styling by JoJo Li
    29/45

    Giant Red-Eye Ribs

    Large primal-looking beef ribs are meltingly tender and richly marbled under a peppery-sweet jacket of spices.

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  • Photograph by Joe Lingeman, food styling by Pearl Jones, prop styling by JoJo Li
    30/45

    Pork Spareribs With Jammy Barbecue Sauce

    You’ll go crazy for these barbecue ribs, which are slow-baked before hitting the grill. Save time by tenderizing them in your Instant Pot.

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  • Brian Leatart
    31/45

    Brown Sugar and Bourbon Ribs

    Be sure to remove (or score) the membrane on the underside of the ribs so that the seasonings can penetrate and fully flavor the meat. Even better, ask the butcher to remove the membrane. What to drink: Kenwood Vineyards 2003 Pinot Noir, Russian River Valley ($17).

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  • Mark Thomas
    32/45

    Sweet-and-Smoky Baby Back Ribs with Bourbon Barbecue Sauce

    To make these slow-cooked ribs, the barbecue is used like a smoker. The instructions given here are for a standard 22 1/2-inch Weber kettle barbecue. Grilling times and vent adjustments will vary with different brands of barbecues, and it may be necessary to cut the rib racks into four- or five-rib portions so that they’ll all fit on the grill. The only special equipment needed is a charcoal chimney, which is available at most home and garden stores and hardware stores.

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  • Photograph by Isa Zapata, food styling by Jillian Knox, prop styling Sophie Peoples
    43/45

    Fig and Mustard Baby Back Ribs

    These spicy-sweet ribs are ideal for fuss-free grilling as they can be cooked directly on the grill, with no need to bake or steam them first.

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  • Jonathan Chester, Extreme Images
    44/45

    Simple Smoked Beef Short Ribs

    These ribs don't need much—just some barbecue sauce on the side will do the trick.

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  • 45/45

    Tim Love's Baby Back Ribs

    Tim Love's rib rules are few, but strict: Don't par-boil, rub liberally but never sauce, and once they're smoking, keep your hands off.

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