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Pork rib recipes - 35 recipes

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This recipe for Ultimate Ribs comes from Tyler Florence

  • 2 slabs baby back ribs, about 3 pounds
  • Kosher salt and freshly ground black pepper
  • Extra virgin olive oil
  • 2 bacon slices
  • 4 sprigs fresh thyme
  • 1/2 onion, chopped
  • 3 garlic cloves, smashed
  • 2 cups ketchup
  • 1 cup peach preserves
  • 2 tablespoons Dijon mustard
  • 2 tablespoons brown sugar
  • 1/4 cup molasses
  • 2 tablespoons red wine vinegar
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
3.9/5 (22 Votes)

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No need to make a big batch of tangy ribs when you’re cooking for two

  • 3/4 to 1 lb boneless country-style pork ribs
  • 1/2 teaspoon garlic-pepper blend
  • 1/4 teaspoon ground ginger
  • 1/4 cup teriyaki baste and glaze
  • 2 tablespoons chili sauce or ketchup
  • 2 tablespoons pineapple preserves
4/5 (22 Votes)

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In a stockpot, combine the backbones, onion, butter, and seasonings

  • 3 pounds pork back bones, sometimes called country-style ribs
  • 1 cup chopped onion
  • 1/2 cup (1 stick) butter
  • 1 teaspoon ground red pepper
  • 1 teaspoon ground black pepper
  • 3 bay leaves
  • 1 tablespoon salt, or to taste
  • 8 cups water
  • 3 cups raw white rice
  • 1/2 cup chopped green onion
4/5 (16 Votes)

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Prep: 20 m Cook 4 h Ready In:5 h

  • 1/4 cup salt 1/4 cup white sugar
  • 2 tablespoons packed brown sugar
  • 2 tablespoons ground black pepper
  • 2 tablespoons ground white pepper
  • 2 tablespoons onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon chili powder
  • 1 tablespoon paprika
  • 1 tablespoon ground cumin
  • 10 pounds baby back pork ribs
  • 1 cup apple juice
  • 1/4 cup packed brown sugar
  • 1/4 cup barbeque sauce
4/5 (8 Votes)

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These slow cooker ribs could not be easier

  • 3 pounds boneless country-style ribs
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon crushed red pepper
  • 1/2 cup Coca-Cola
  • 2/3 cup barbecue sauce
4.3/5 (11 Votes)

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Brine: In a medium saucepan over medium-high heat, combine water, brown sugar, salt peppercorns and garlic powder

  • Brine:
  • 2 cups water
  • 1/2 cup firmly packed brown sugar
  • 1/4 cup kosher salt
  • 1 Tablespoon whole peppercorns
  • 1 teaspoon garlic powder
  • 4 cups ice
  • 1 1/4 pounds country style pork ribs
  • Barbecue sauce:
  • 1 (6-oz) can tomato paste
  • 1/4 cup firmly packed brown sugar
  • Juice of 1/2 lemon
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground dry ginger
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon dry mustard
  • 1 Tablespoon honey
  • 1 Tablespoon sesame oil
  • 2 Tablespoons water
  • Sesame seeds for garnish
4.3/5 (18 Votes)

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Cut the rack of spare ribs between the bones into single ribs (or ask your butcher to do this for you

  • ONE WHOLE RACK (ABOUT 4 POUNDS) PORK SPARE RIBS
  • SALT
  • FRESHLY GROUND PEPPER
  • 1/4 CUP EXTRA VIRGIN OLIVE OIL
  • 2 LARGE YELLOW ONIONS, SLICED (ABOUT 3 CUPS)
  • 8 GARLIC CLOVES, PEELED
  • 6 PICKLED CHERRY PEPPERS, STEMMED, SEEDED AND QUARTERED
  • TWO 35-OUNCE CANS ITALIAN PLUM TOMATOES (PREFERABLY SAN MARZANO) WITH THEIR LIQUID, SEEDED AND CRUSHED
  • 2 BAY LEAVES
  • 6 SPRIGS FRESH THYME
  • 2 TO 3 CUPS HOT WATER, OR AS NEEDED
  • 1 POUND RIGATONI
  • 1/4 CUP CHOPPED FRESH ITALIAN PARSLEY
  • 2/3 CUP FRESHLY GRATED PARMIGIANO-REGGIANO CHEESE, PLUS MORE FOR PASSING, IF YOU LIKE
  • Lidia’s Italian-American Kitchen
0/5 (0 Votes)

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Slow Cooker

  • 1 pkg of pork country style ribs
  • Salt and pepper
  • Garlic powder
  • Hot hungarian paprika
  • The amounts of above are personal taste
  • 1 jar sauerkraut
  • 1 medium size head of cabbage shredded
0/5 (0 Votes)

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Place sauerkraut in large pot with water

  • 3 jars sauerkraut - (2 lbs ea) drained, washed
  • 2 cups water
  • 3 pounds pork spareribs cut into pieces
  • Salt to taste
  • Freshly-ground black pepper to taste
  • Hungarian paprika to taste
  • 1 onion chopped
  • 2 green bell peppers seeded, chopped
  • 2 celery stalks - (to 3) chopped
  • 4 polish sausages cut 1/2" slices
0/5 (0 Votes)

Any burning questions? Our chefs answer!

Pork Ribs, Sausage And Vegetables With Sauerkraut Tyler Florence's Ultimate Ribs