Fire up the barbecue. Ribs are on the menu this summer. From zippy sauces and savvy hacks (plus beer pairings too!), these expert tips will help you make meaty mains that fall off the bone and have guests reaching for seconds.
These juicy ribs honour the timetested union of pork and apples. The sweet, sour and peppery sauce is a no-cook affair that can be whipped up in minutes, yet it tastes as good (or better) than anything you’ll find in a bottle. We created this recipe for people who don’t have access to a grill, but it also highlights the benefits of brining and illustrates how spareribs stay moist when dry-cooked.
TIP
Removing the silver skin on the underside of the rack will allow greater surface area for seasoning and give a nicer finished texture.
From slow-roasting to high-heat grilling to smoking, there are many ways to turn out great ribs.
Don’t have a grill or smoker? You can still make memorable ribs in the oven. Bake at 325°F (163°C)—baby back ribs covered, spareribs uncovered—until fork-tender. Raise heat to 450°F (232°C), glaze ribs with sauce then bake briefly to brown and crisp the edges.
This method is great for parcooking a bunch of ribs for a backyard feast. Rest ribs for at least 15 minutes after they come out of the oven, then brush with sauce and sear on a medium-hot grill until smoky and beautifully glazed.
Indirect heat is the name of the game for ribs cooked solely on a grill. Whether using charcoal or gas, you want your heat source on one side, and the ribs placed on the other. Lid closed, with the temperature around 325°F (163°C), this method should yield tender ribs in 2 to 3 hours.
Cooking ribs sous vide means they will shrink less than with conventional braising or slow-roasting methods. Collagen and connective tissue begin to dissolve into gelatin at roughly 160°F (70°C), so cook your ribs around this temperature for 12 to 14 hours. Rest and then finish on a hot grill.
The seasoning in this recipe will yield ribs that taste like old-school deli meat, but sous vide cooking and a grill finish will give them an unbeatable steak-like texture. Mustard is essential here to complement the corned beef flavours and cut through the richness. We chose this recipe to shed light on the benefits of cooking ribs sous vide: not only is there less shrinkage, but you get a more toothsome texture.
TIP
Don’t have a sous vide cooker? No problem. Sear, wrap in foil and roast the ribs at 275°F (135°C) for 3 to 4 hours.
Pork and beef don’t have a monopoly on ribs. Check out these other animals—and one vegetable!—for some tasty ideas.
Lamb ribs are the lower rib tips cut from below the breast bone, usually in a 10- to 12-bone rack, with a good layer of marbled meat on top. Smaller in size, they generally cook a little faster than pork or beef ribs, and make a great shared snack or canapé.
Bison ribs are available in all the same cuts as beef ribs. High in omega-3 fatty acids, and lower in fat than beef, they can be a healthier way to enjoy red meat. Keep in mind that because bison is leaner, these ribs will cook faster and are prone to drying out if cooked too long.
Reportedly invented by Max Ng of New York’s Momofuku Ssäm Bar, corn ribs are corn cobs cut into strips with the kernels still attached, giving them more surface area for seasoning and sauces. Cooking makes the pieces curl slightly, resembling back ribs.
From bright and sunny to dark and creamy, these tasty beers are great alongside rich, flavourful ribs.
A sweet, sour and salty Asian marinade plus a quick turn on a hot grill transforms a tough cut of beef into memorable morsels for the cocktail hour. A sprinkle of sesame seeds and green onions brings colour and textural pop. This recipe is a reminder that ribs make a great appetizer; it also demonstrates that, after marinating overnight, Miami ribs can be grilled in 5 minutes.
TIP
Not only does marinating ensure more flavourful ribs, but it also starts to break down the protein and help tenderize the meat, thanks to the vinegar.
Well marbled and richly flavoured, beef ribs deserve just as much attention as pork. They come in different cuts, and there are many ways to cook them.
Cut from the rib primal—home of the rib steak and prime rib—a whole rack rarely has much meat on top, but in between the bones, it’s lip-smacking good. The rack has seven bones and can stand up to bold seasoning. They’re great for slow-roasting or smoking.
Beef short ribs come in two main forms: the chuck short rib, which runs from the first to fifth rib, below the shoulder; and the plate short rib, which runs from the sixth to 10th rib above the brisket and flank. Both are meaty and require low-and-slow cooking.
Miami ribs (aka Korean short ribs or flanken) are thin strips of rib meat cut crosswise through the bones, usually from the chuck short rib. They’re generally cooked quickly, seared or grilled, but due to the tough nature of the muscle, marinating beforehand is essential for tender results.
English-cut ribs are single piece short ribs, cut parallel to the bone, with a large piece of meat on top. They hold their shape extremely well and make for impressive presentation when cooked gently over a long period of time think braising or sous vide.
Root beer may seem an odd companion to Asian ingredients, but the sassafras, ginger and licorice root in the creamy soda meld seamlessly with hoisin, fish sauce and lime. Salty peanuts and crispy fried garlic add crunchy contrast to the succulent meat. This recipe shows off the make-ahead benefits of the combined oven-grill method and how a few simple garnishes bring fun new textures and flavours.
TIP
These ribs can be parcooked a day or two before you plan to serve them. Just reheat in the foil before unwrapping, glazing and garnishing.
Pigs yield two distinct, yet equally delicious types of ribs. They have different flavours and textures and require different approaches, but both guarantee porky pleasure.
Despite the name, baby back ribs don’t come from baby pigs—they’re just smaller than larger side ribs. They do, however, come from the back of the pig in the area close to the loin. They’re the leaner of the two and more popular with home cooks.
Cut from the belly area, spareribs are longer, fattier and meatier than back ribs. They’re also less expensive, and their marbling makes them popular among the slow-smoked barbecue crowd. A rack of the 10 largest bones, cut and trimmed, is referred to as St. Louis–style ribs.