11 Sticky-Fingered Ways to Eat More Ribs This Summer

Braised or barbecued, St. Louis-style or baby backs, rib season has arrived and it’s even more beautiful than you remember. No matter which regional style you subscribe to, we’ve got racks on racks of saucy little numbers for you to gnaw on. Just wait: By the end of the season, the townsfolk will be calling you “The Pitmaster.” Feels good, doesn’t it, chief?

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Oven-Baked BBQ Ribs

Grill on the fritz after its long winter hibernation? Don’t overlook your oven. It too can produce finger-lickin’ pork ribs with just a few staples: barbecue sauce, OJ, onions—and maybe just a snippet of patience. Get the Recipe >>>


Melt-In-Your-Mouth Barbecue Ribs

The secret to that smoky grilled flavor without a full session over the flames? A spicy-sweet paprika rub dosed with a pinch of hickory smoke salt—but keep that juicy tidbit to yourself, ok? Get the Recipe >>>

Slow Cooker Beef Short Ribs

It’s not cheating if it tastes slammin’. Aka there’s no shame in putting your slow cooker to work on these boneless short ribs sauced in a sticky elixir starring butter, brown sugar, Worcestershire sauce and many, many more. Get the Recipe >>>

Amazing Whiskey Grilled Baby Back Ribs

Key word being “amazing.” That slow-simmered sauce reads like a greatest hits list of barbecue. Liquid smoke? You know it. Whiskey and red pepper flakes? All aboard. Honey and molasses? Have mercy. Get the Recipe >>>


Should Be Illegal BBQ Ribs

Call the po-po cause these oven-roasted ribs are breaking all legal boundaries. Who to blame? Must be the dry rub, a veritable who’s who of repeat flavor offenders like The Infamous Old Bay, Celery Salt aka “The Shark,” Tommy “Two-Shoes” Chili Powder and their usual gang of accomplices. Get the Recipe >>>


You can’t rush perfection—or in this case, the marinade. That savory soy sauce base gains Hulk-like strength from a double-punch of roasted sesame seeds and sesame seed oil, and these grilled short ribs sure aren’t complaining about their long, soothing soak. Keep the Recipe >>>

St. Louis-Style Ribs

Don’t be showing up with any baby back ribs to this party—you’re in St. Louis sparerib country now. These extra-meaty slabs deliver more fat than baby backs, otherwise known as more flavor. Couple that with a maple syrup barbecue sauce and you’re officially in business. Get the Recipe >>>


Fall-Off-The-Bone Baby Back Ribs

Hope you’ve got a solid stash of napkins on hand. After a leisurely nap in the oven, these garlicky riblets wake right up as soon as they hit the grill, enrobed in a becoming coat of sweet sauce. Get the Recipe >>>

Korean-Style Short Ribs

Choose your own adventure: beef or pork? Either way, your journey will result in over-the-top aromatic ribs thanks to the hard work of soy sauce, rice vinegar and fresh ginger. Get the Recipe >>>

Slow-Smoked Pork Ribs

True ‘cue aficionados, now’s your time to shine. Polish up your beloved smoker and set it to work on some baby backs bearing a honey mustard rub that yields a thick, crackly crust. Jackpot. Get the Recipe >>>


Sweet Oven-Baked Ribs

Another win for your oven, the official summer underdog. Betcha can’t guess what sweet surprises lurk inside this glossy sauce. Give up? That would be a smidge of peanut butter and a swirl of sticky treacle, working a few hours of overtime in the name of outrageous beef ribs. Get the Recipe >>>

Got big plans for your summer bucket list? These should help:
 • The 50 Recipes You Need for Summer
 • 25 Ice Cream Truck Favorites
 • 21 Summer Kabob Recipes

About Amanda Marsteller at Food.com

My motto is "eat it to believe it." If I'm not faceplanting into a food or beverage, I'm writing about said food or beverage for various digital publications. Need to find me? Try the nearest old-timey soda fountain.