363 rib recipes

Porterhouse lamb chops grilled over pecan wood, served with a Southern-style corn and tri-color pepper chow chow in a tangy vinegar-mustard-rosemary sauce. A refined grill-and-relish pairing.

West: Royal Lamb Chops Braised with Nuts and Saffron recipe

Hearty West Indies pepper pot soup loaded with short ribs, stew beef, sweet potatoes, kale, spinach, and okra. A thick, meaty Caribbean stew that simmers into rich, layered comfort.

This is a vibrant colourful dish that has Summer BBQ ‘written all over it”. Adding mint to the pesto brings in a classic flavour accompaniment to great Australian Lamb – fabulous with a glass of Banrock Station Shiraz Mataro, 2008, £5.99 at Sainsbury’s, Somerfield, Tesco, Waitrose and Thresher.

NOTE: The flavor of this dish depends on the flavor of the Kimchee.

Buttermilk-soaked, double-dredged chicken fried steak with a peppery white gravy loaded with crispy bacon lardons and fresh thyme. Cast iron skillet cooking at its finest.

Pork spareribs marinated overnight in pineapple juice, soy sauce, and apple cider vinegar, then steamed and grilled with a homemade citrus BBQ sauce. A three-step process for fall-off-the-bone ribs.

Authentic Hanoi-style beef pho with charred aromatics, star anise, cinnamon, and a 6-hour broth. Crystal-clear, deeply savory, topped with paper-thin raw beef cooked by the hot soup.

Spicy smoked spareribs with a 10-spice dry rub featuring five spice powder and ginger, parboiled then smoked over hickory with a peach preserves basting sauce.

Finger licking sticky authentic Chinese barbecue spareribs at home. Chinese spare ribs are one of the most popular Chinese restaurant take-out favorites.

Texas smoked beef brisket rubbed overnight and slow-smoked for 7 hours with beer in a water smoker. Fat side up, foil-wrapped halfway through for bark and tenderness.

Simple smoked beef brisket rubbed with spices and cooked low and slow for tender, smoky meat that pairs beautifully with baked beans.

Texas-style smoked beef brisket rubbed with spices and barbecued low and slow, then wrapped with beer for a juicy, tender finish. The Texan way to smoke a brisket.

Texas barbecued beef brisket rubbed with spice, smoked low for six hours, and basted with barbecue sauce. Big-party backyard smoke that feeds a crowd.

Italian sausage wrapped in a woven bacon lattice, smoked low and slow, then glazed with barbecue sauce. Slice into thick rounds for the ultimate game day showstopper that'll have your crew losing their minds.

Caribbean-spiced grilled shrimp served on charred sugar cane with a fresh mango lime salsa spiked with ginger, coriander, and molasses. A tropical showstopper in 35 minutes.