There's something undeniably primal about a rack of ribs
There’s something undeniably primal about a rack of ribs. This large cut of meat and bone is captivating. It’s also versatile—Ribs take as many forms as there are places where they’re cooked. From Hawaii to Memphis to India to Cambodia, we’ve rounded up our favorite rib recipes inspired by cuisines across the world.
Most ribs in America are pork. There are two main cuts—baby back ribs and spareribs. Baby back ribs are well marbled, manageably sized, and quick to cook. Spareribs are longer, thicker, and meatier, giving them extra heft and making them take longer to cook. If size really matters, then you can try beef ribs, which are big enough for the hungriest diner. For a full rib primer, see our tips for cooking perfect ribs.
Different parts of America are known for different styles of ribs. In Kansas City, short ribs are rubbed with brown sugar and spices, smoked over wood, and basted with a rich ketchup-based sauce. In Memphis, on the other hand, it’s popular to ditch the sauce and rely on a dry rub, smoke, and the natural flavor of the meat.
If you don’t want to break out the grill, try our recipe for cocoa-rubbed baby back ribs cooked in the oven until meltingly tender. Our Hawaiian-style baby back ribs marinated with soy sauce, brown sugar, sesame oil, chile flakes, garlic, and ginger can also be cooked in the oven.
Find all of these ribs and more in our collection of our favorite rib recipes.