The Kitchn (2)
Choosy Beggars (1)
Backyard BBQ (21)
These Asian ribs are marinated in a pungent paste.
Adding soaked wood chips to roaring hot charcoal amplifies the smoky flavor of these chile-rubbed spareribs.
Stuffed with spinach and feta and given a hint of heat from red chiles, this makes an irresistible main course. Wrapping a lean cut of meat such as pork loin in bacon helps keep it moist when grilling.
Pork spareribs are marinated and basted in a sweet-spicy sauce—with layers of flavor including sesame, pepper, ginger, hoisin, and garlic.
Our riff on St. Louis-style sauce-simmered pork steaks calls for braising tender country-style ribs in the oven.
This trout dish turns smoky and succulent in a stove-top smoker.
Brining this pork loin keeps it moist throughout the long smoking process.
In Lexington, North Carolina, pork shoulder is chopped and served with a tart tomato-based sauce.
Oregano and garlic give these grilled pork kebabs their signature flavor.
Garlic and lemon coated fries are the perfect accompaniment to a hearty bratwurst.
Some say the spicy-sweet sauce in this dish is named after the wicked biblical temptress. We can see why.
This recipe comes from Ristorante La Botte in Stresa.
This is a popular Vietnamese dish of succulent pork, light noodles, and spicy dipping sauce.
Hoisin sauce glows with five-spice powder and chiles, making it a unique "barbecue" sauce for ribs and chicken.
Cook these meaty ribs using indirect heat, to infuse the meat with wood smoke, not smoke from the fat drippings.
Spareribs do not have as much meat as baby back ribs, but are arguably juicier and have more pork flavor.
Juicy and spicy, with just the right amount of smoke, these ribs will leave you craving more.