25 Smoked Pork Ribs Variations
Need some inspiration for ways to gussy up your pork ribs? These 20 recipes will do just that from the best standard barbecue beauties to versions influenced by flavors from around the globe.
Thai-influenced Sticky Peanut Butter Ribs
A ode to the Thai sticky peanut butter ribs from Blood Bros. BBQ in Houston, these smoked beauties effortless meld American barbecue with Thai flavors.
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Gochujang Ribs
Gochujang, a fermented hot pepper pate, gives these ribs a dose of heat and a Korean tilt that melds with the American barbecue origins to create a uniquely seasoned end product that can win the heart of any smoked meat eater.
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Cherry-sauced and Smoked Ribs
A cherry-chipotle barbecue sauce paired with an extra earthy and sharp rub give these cherry-smoked baby backs an irresistible flavor that takes your everyday ribs one step further.
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Filipino-inspired Adobo Ribs
Delivering the savory and garlicky tang of Filipino adobo with some American barbecue mixed in, these ribs are something truly unique and delicious.
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Sweet Tamarind Glazed Baby Back Ribs
Sour tamarind and savory soy sauce add great complexity and contrast to these smoked and sweet glazed baby backs.
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Bruleed Ribs
Taking a blowtorch to a sugar coating gives these ribs an extra boost of sweetness and crunch that make them something special.
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Indian-spiced Ribs
An earthy rub paired with sweet and tart tamarind chutney give these smoked ribs a distinctly Indian flavor profile.
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Szechuan-spiced Smoked and Fried Ribs
A mouth-numbing spice and unique crispness from frying make these barbecue ribs some of the most unique you'll ever taste.
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Sweet and Sticky Smoked and Fried Hoisin-glazed Ribs
Smoking and then quickly frying ribs give them a unique texture that sets them apart from the pack. This recipe utilizes a Chinese-spiced rub and hoisin glaze to also give the ribs a wholly different take from standard barbecue norms.
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Barbecue Ribs with South Carolina Mustard Sauce
A sweet rubs balances with the strong mustard-y bite of a South Carolina-style barbecue sauce to make these some well rounded and flavorful slow smoked ribs.
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Apricot-Glazed Barbecue Ribs
After years of learning convoluted tricks for making competition-worthy pork ribs, I've realized the ribs I like best are made more simply and have bolder flavors, like the earthy, spicy rub and fruity, smoky apricot sauce in this killer recipe.
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Balsamic Glazed Baby Back Ribs
These may look like everyday ribs, but a balsamic-based barbecue sauce makes a pronounced difference thanks to balsamic's distinctive acidity, plus a unique rub that melds that's designed to compliment the flavor of the vinegar.
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Cajun Spiced Ribs
In contrast to traditional barbecue ribs, which usually strike a balance between sweet and spicy, these Cajun spares were more herbal, earthy, and had a nice kick of heat.
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Competition-style Barbecue Ribs
Competition ribs is as much method as flavor, taking steps to consistently build a sweet and spicy profile against perfectly tender meat.
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Hoisin Barbecue Ribs
Asian flavor meets American barbecue in this mash-up of sweet, smokey, salty hoisin sauced ribs.
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Kansas City-Style Ribs
Smoky, sticky, and sweet, these Kansas City-style ribs are what most people are imagining when they think of "barbecue."
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Pineapple-Braised Ribs with Honey-Garlic Tomato Glaze
A pineapple braise paired with a sweet and garlicky glaze give these ribs a tropical bent.
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Jalapeño Jerk Baby Back Ribs with Pineapple Barbecue Sauce
Combine a jerk seasoning with a sweet pineapple barbecue sauce and you get some incredibly complex and delicious ribs.
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Apple City Barbecue Grand World Champion Ribs
If you want the best of the best ribs, this recipe from the king of ribs, pitmaster Mike Mills, will deliver for you.
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Cherry-Smoked Vietnamese Spareribs
With a strong savoriness that has the unique tastes of Vietnamese cuisine, there are not your standard smoked ribs.
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Memphis-Style Dry Ribs
Invented by a restaurant owner from Greece, Memphis dry ribs are bathed in vinegar while being grilled over smoky charcoal, then coated with an earthy, herbal rub once they're done cooking. Just don't let the name mislead you: There's nothing dry about these babies.
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Maple Barbecue Ribs
Maple syrup helps build a layered sugar flavor in these primarily sweet ribs that still deliver on barbecue complexity.
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Sii Khrong Muu Yaang (Thai-style Pork Ribs)
These Thai-style pork ribs have a light sweet and savory touch, but the flavor reaches a peak when paired with spicy and sour nam jim jaew.
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Honey-Jalapeño Ribs
Jalapeños are featured in five different ways in these ribs which cements that fruity and spicy flavor which is balanced by a hearty amount of sweet honey.
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Cheerwine Ribs
A barbecue sauce built around the sweet cherry flavor of Cheerwine give these ribs a boost of fruitiness over your standard barbecued rack.
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