Ribs

This recipe is adapted from The Thrill of the Grill by Chris Schlesinger and John Willoughby (William Morrow and Company, 1990). Active time: 1 1/4 hr Start to finish: 4 1/2 hr

To make these slow-cooked ribs, the barbecue is used as 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. The only special equipment needed is a charcoal chimney, which is available at most hardware or home-and-garden stores. Marinate the ribs a day ahead.

One of the pleasures of a dish like this is sopping up the wonderful sauce with crusty bread; make sure to have plenty on hand.

"My paternal grandmother liked to serve these spareribs on special occasions," writes Lyn Utsugi of Kamuela, Hawaii. "She was a great cook and even owned a restaurant on Oahu in the late 1950s. My mother learned the recipe from her and has been making the ribs since 1961, the year she married my father." Serve these with steamed rice, perfect for soaking up the extra sauce.

Saucy and spicy with lots of garlic and lemongrass, these ribs come together entirely on the stovetop. No grill or oven required.

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.

Thin-cut flanken-style ribs with a low-effort lemon-rosemary marinade cook in less than 10 minutes.

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

This roast is cooked in the style of American barbecue and has a spice-coated crust, like bark on a brisket.

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.

Make this smoky-spicy braise when it’s Sunday and you’ve got big plans to never leave the house.

These richly flavored ribs are a riff on kalbi jjim, a traditional Korean special-occasion dish.

Tender, succulent ribs that spent 9 minutes under pressure and then hit the grill. Weeknight ribs are in your future.

We're topping all of our braises with bacon from now on.

These crunchy garlic chips belong on every steak you make.

Here’s everything you need to know to make these Texas-inspired ribs on a charcoal or gas grill.

If you have any trouble getting short ribs with long bones, go ahead and use smaller pieces.

All those spices and sauces add up to some truly complex flavors. (This recipe was developed with IBM's Chef Watson.)