Five Memphis-style ribs cut into individual pieces on a wooden cutting board.
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Contents

A rack of barbecue beef ribs, with four sliced off the end.
Geno Loro
1 of 11

Barbecue Beef Ribs

Just like a country ham that’s dry-cured with salt and sugar and aged to perfection, a good beef rib sauce must balance sweet (in this case brown sugar) with spicy (cayenne and dry mustard). And, as with baby back pork ribs, beef ribs benefit from the added depth and complexity of a rich sauce because they don’t have that much flavor to begin with.
Recipe
A person cutting a slab of the best St. Louis ribs into individual ribs.
Chia Chong
2 of 11

Amazing St. Louis Ribs

Everyone is capable of making great barbecue on their own. The key is consistency, and the key to consistency is simple: Internal temperature always prevails over time. That makes these St. Louis ribs tender, the rub and sauce make them flavorful every time.
Recipe
A slab of glazed pressure cooker ribs with a knife cutting between two ribs
Silvio Knezevic
3 of 11

Pressure Cooker Ribs

These pressure cooker ribs, which are easy and ideal for the Instant Pot, are finished in the oven with a brown sugar and Dijon glaze. It's a super-fast method for knee-wobbling, lip-smacking, fall-off-the-bone tenderness.
Recipe
A plate of fall-off-the-bone baby back ribs. Also, slaw and BBQ sauce on the side.
Quentin Bacon
4 of 11

Fall-Off-the-Bone Baby Back Ribs

These fall-off-the-bone baby back ribs are first cooked low and slow in the oven and then slathered with a homemade chipotle maple barbecue sauce before being tossed on the grill for just a mere half hour for the finishing touch.
Recipe
Two smoked spareribs and a knife on a slab of stone.
Aimee Buxton
5 of 11

Smoked Spare Ribs

These smoked spare ribs are coated in a spicy rub, slowly smoked, and finished with a Texas-style barbecue sauce. No smoker required.
Recipe
Two racks of barbecued baby back ribs, and a third rack cut into individual ribs, resting on a knife.
HLPhoto
6 of 11

Barbecued Baby Back Ribs

These barbecued baby back ribs are first brined to keep them juicy, then liberally coated with a superlative spice rub made with paprika, chile, cumin, and pepper, and finally grilled low and slow until they’re almost falling-off-the-bone tender. So spectacular they require no sauce whatsoever.
Recipe
A rack of slow cooker ribs on a cutting board with four single ribs cut off.
Keller + Keller
7 of 11

Slow Cooker Ribs

These slow cooker ribs will feed a crowd and leave your oven free with these lip-smacking beauties.
Recipe
A wooden cutting board topped with two rack of smoked pork ribs.
Keller + Keller
8 of 11

Smoked Pork Ribs

I like to go all out and serve some of the classic sides to go with the smoked meat: mac and cheese, braised collards or turnip greens, potato salad, coleslaw, beans, cornbread, and corn on the cob.
Recipe
Two slabs of St. Louis style ribs from Alex Guarnaschelli with some cut into individual ribs and a knife lying in the middle.
Johnny Miller
9 of 11

St. Louis Style Ribs

St. Louis style ribs start with a sweet and spicy dry rub. Then we double down with tangy, sweet barbecue sauce made with red-wine vinegar and blackstrap molasses. Guaranteed to wobble knees.
Recipe
A rack of Vietnamese pork ribs on a sheet of parchment on a cutting board with a basting brush and a bowl of lime wedges nearby.
Ben Cole
10 of 11

Vietnamese Pork Ribs

These Vietnamese pork ribs have layers of sweet, savory, and spicy thanks to its five spice marinade and a tangy citrus and soy basting sauce that clings to every crevice while the ribs finish on the grill.
Recipe
A pile of Korean-style BBQ ribs on a wooden board, garnished with scallions and sesame seeds with several forks on the side.
Ola Smit
11 of 11

Korean-Style BBQ Ribs

Korean-style BBQ ribs are sticky, sweet, and tangy. Ginger, honey, brown sugar, and vinegar come together to infuse juicy ribs with Korean flavors. They're cooked in foil so the cleanup is easy-peasy, too. 
Recipe

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About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

Read More About Me

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4 Comments

  1. These all look absolutely yummy! and you have the right amount of variety. I, personally, could do without the “Piers Morgan Fox Nation ads tho”…. Disgusting.

    Reply

  2. You should publish a recipe for pork ribs Rosticciana. Not all ribs need to be in the style of American BBQ.

    Reply

    1. Thanks, Bkhuna. We’ll keep that in mind when we’re looking for and developing recipes.

      Reply