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.

A three-day brining, smoking, and charring process adds incredible flavor to these ribs from chef Chris Shepherd of Underbelly in Houston. The result tastes like grilled bacon.

Memphis-Style Dry Ribs

Charles Vergos, the late proprietor of the beloved Memphis restaurant Rendezvous, invented this style of ribs served “dry,” with no sauce.

Grilled Beef Ribs with Charred Vegetables

Grilled Beef Ribs with Charred Vegetables

Cocoa-Rubbed Baby Back Ribs

It’s a lucky rack of ribs that meets this rub: Warm spices like cinnamon, allspice, and ginger get a depth charge from cocoa powder and bit of heat from fiery mustard powder. Get the recipe for Cocoa-Rubbed Baby Back Ribs »
At Smokestack in Kansas City, spareribs, a particularly flavorful cut, are served with a sweet and spicy sauce.

Mexican Pork Spareribs (Costillas Adobadas)

Adding soaked wood chips to roaring hot charcoal amplifies the smoky flavor of these chile-rubbed spareribs.

Cambodian-Style Ginger Lemongrass Baby Backs (Chrong Chomnei Jrok Oeng)

These Asian style ribs are marinated in a pungent paste made with fish sauce, lemon grass, and garlic and are served with a flavorful chili and lime spiked sauce.

Indian Lamb Ribs (Tandoori Champ)

In India, these ribs would be cooked in a tandoor, a clay oven. To achieve a similar oven-roasted effect on a charcoal or gas grill, cook the ribs over indirect heat, then finish them with a sear directly over the fire. Get the recipe for Indian Lamb Ribs (Tandoori Champ) »

St. Louis Country-Style Ribs

Our riff on St. Louis-style sauce-simmered pork steaks calls for braising tender country-style ribs in the oven.
These Hawaiian-style pork ribs are a sweeter version of kalbi, a Korean preparation for marinated and grilled beef short ribs that’s sometimes cooked tableside.