Pork Rib

For Super Bowl 50, go all-out with our epic 50-ingredient nachos, or choose just one of the (much-simpler) five “zones” to make for game day.

The secret to these ribs is the stunning glaze—these have great depth of flavor with a beautiful hit of sweetness and spice. Marinate them overnight for best results!

Folks in St. Louis pride themselves on their ribs. You could say it's the city's signature dish. Growing up in the projects like we did, we didn't have a barbecue pit or a smoker, so when we wanted ribs, my mom came up with this way of doing them in the oven. Another way she'd make her ribs was to cut the rack into small slabs of two or three ribs, marinate and season them, and then fry them up—just like you'd do a pork chop. Serve with potato salad or mac and cheese.

Turn your favorite ribs into the ultimate barbecue dinner with this all-purpose recipe.

These meaty ribs are purposely precooked until very tender but not yet falling off the bone so they don't shred when it's time to grill them.

This recipe can easily be doubled for a group. Make sure to check the ribs in a few spots for doneness.

Slow-cooked and broiled in the oven, these sweet ribs can be made year-round.

Ask anybody's nonna: Making Sunday sauce is not an exact science. You can use other meats—like thick pork chops or short ribs—in place of or in addition to the ones listed here.

This glaze also makes for an addictive tray of chicken wings. Use the same weight and method as for the ribs, but reduce final cooking time by 10 minutes.

Lush pork, toothsome noodles, and a heady broth you can't stop slurping—it's no wonder ramen joints are drawing droves of diners, off-duty chefs, and seemingly everyone on your Instagram feed. Bringing shoyu ramen home takes a trip to an Asian market, three days of work, and your largest pot, but this low-stress (really!) labor of love might be the best soup you'll ever make.

Cookbook author and meat authority Bruce Aidells created this recipe exclusively for Epicurious. Aidells' garlic and fresh herb rub and bacon-infused barbecue sauce make for ribs that burst with flavor, while his cooking method—the ribs are baked first then quickly finished on the grill or in the broiler—means home cooks can make tender, meaty ribs without a lot of fuss. The recipe makes 2 cups of barbecue sauce, but you'll need only about 1/2 cup to glaze the ribs. Aidells recommends serving the extra sauce alongside the ribs, and holding onto any leftovers, which can be kept, covered, in the refrigerator for 2 weeks. "It's a great thing to have around for other barbecues," says Aidells. "And you can use the sauce to rewarm leftover ribs by gently heating the ribs in the sauce." For more on Aidells' ribs, rub, and barbecue sauce, see Classic Recipes: Barbecue Ribs and Barbecue Sauce.

Bonus points for serving one huge stack and making your family get all Jenga on it for seconds.

These ribs spend about an hour bathing in pineapple juice while they cook. A glaze combining Asian ingredients—hoisin and plum sauces plus hot chile paste—with bourbon, honey, and molasses is brushed on the meat while it’s finished on the grill. The slightly spicy ribs will be on everyone’s favorite food list.

I love a recipe like this, in which one familiar item (balsamic vinegar) combines with something else very familiar (in this case, the elements of a homemade barbecue sauce) to form something entirely new. The end result, which gets slathered all over spareribs that have been slow-roasted in the oven and baked at a high temperature until the two entities combine, makes for a sticky, tangy, unforgettable take on good old-fashioned ribs. If you're feeding a crowd, the oven is your best bet for that final step; if you have the time, though, try broiling the ribs with the glaze on top. The rib and the glaze fuse together and, if you take it far enough (just before it turns black), you get a crispy, sweet, and succulent rib that'll be your new standard from now on.

Toss the season's first ripe peaches into a tangy relish to spoon over smoky grilled pork chops for the first official day of summer.

Choose baby backs or spareribs, then follow our three simple steps: Season, bake, and grill.

These ribs get the benefit of a lemon pepper accent mixed with complementary seasonings and finished with an apple juice baste. We think they're best hot off the grill without any other seasonings. If you must, serve them with barbecue sauce on the side.