Ribs

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.

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.

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.

Thin-cut flanken-style ribs with a low-effort lemon-rosemary marinade cook in less than 10 minutes.

Large primal-looking beef ribs are meltingly tender and richly marbled under a peppery-sweet jacket of spices.

This roast is cooked in the style of American barbecue and has a spice-coated crust, like bark on a brisket.

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.

Make this smoky-spicy braise when it’s Sunday and you’ve got big plans to never leave the house.

These richly flavored ribs are a riff on kalbi jjim, a traditional Korean special-occasion dish.

Tender, succulent ribs that spent 9 minutes under pressure and then hit the grill. Weeknight ribs are in your future.

We're topping all of our braises with bacon from now on.

These crunchy garlic chips belong on every steak you make.

Here’s everything you need to know to make these Texas-inspired ribs on a charcoal or gas grill.

If you have any trouble getting short ribs with long bones, go ahead and use smaller pieces.

All those spices and sauces add up to some truly complex flavors. (This recipe was developed with IBM's Chef Watson.)