There's something undeniably summery and wonderful about a rack of ribs, and you can enjoy them in oh-so-many ways. Most ribs in America are pork. There are two main cuts—baby back ribs and spare ribs. Baby back ribs are well-marbled, manageably sized, and quick to cook. Spare ribs are longer, thicker, and meatier, giving them extra heft and a longer cooking time.
If you're not in the mood for pork, try grilling beef short ribs Korean-style, or braising them until meltingly tender. Or you can't go wrong with our lamb ribs bathed in spicy harissa barbecue sauce. Whether you're looking to grill, smoke, roast, or braise your meat, we've got you covered. Here are our favorite rib recipes inspired by cuisines across the world, from Portugal to Uruguay to China.
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