Pork Rib

Oranges are prized on Cyprus. They're used with delicious results in this pork dish, reminiscent of the cuisine on the northern side of the island.

"My paternal grandmother liked to serve these spareribs on special occasions," writes Lyn Utsugi of Kamuela, Hawaii. "She was a great cook and even owned a restaurant on Oahu in the late 1950s. My mother learned the recipe from her and has been making the ribs since 1961, the year she married my father." Serve these with steamed rice, perfect for soaking up the extra sauce.

This recipe is adapted from The Thrill of the Grill by Chris Schlesinger and John Willoughby (William Morrow and Company, 1990). Active time: 1 1/4 hr Start to finish: 4 1/2 hr

Sometimes baby back ribs are sold in sections of four to six ribs rather than as whole racks; those will also work here. Begin preparing the ribs a day before serving so that they can chill overnight after the spice rub has been applied.

Active time: 30 min Start to finish: 30 min

It takes one to two days to marinate the meat for this recipe, but it's worth it. These will be some of the best ribs you'll ever eat.

Maude Emhoff, Stafford Springs, Conn.
Watch the heat carefully, lowering it as necessary. Do not let the casserole boil, or the pork ribs will toughen.

Cemitas de Carne Enchilada A cemita is an oversize, slightly sweet, sesame seed bun that gives this Pueblan sandwich its name. Active time: 1 hr Start to finish: 3 hr

Add corn bread, a crunchy chicory salad, and peach pie for summer supper at its best.

Serve our Sophisticated Stir-Fried Rice with these irresistible ribs and wash it all down with cold Chinese beer. Buy green tea ice cream and fortune cookies for dessert.

Tender, well-glazed, and just spicy enough, these ribs are the ultimate grill-out food. Cook fully in the oven ahead of time and finish them on the grill.

In this hands-off recipe, spareribs seasoned in a blend of curry powder, ginger, garlic, and lime zest are slow cooked until falling-off-the-bone tender.

These spicy-sweet ribs are ideal for fuss-free grilling as they can be cooked directly on the grill, with no need to bake or steam them first.

Saucy and spicy with lots of garlic and lemongrass, these ribs come together entirely on the stovetop. No grill or oven required.

You’ll go crazy for these barbecue ribs, which are slow-baked before hitting the grill. Save time by tenderizing them in your Instant Pot.

Lacquered with a tangy, garlicky hoisin glaze, these ribs are impressive without being burdensome: There's no grilling or marinating—just two hours in the oven followed by a quick broil.