18 pork rib recipes

Slow roasted (in a slow cooker) pork ribs in golden mushroom soup.

Easy grilled pork ribs; dry-rubbed with spices, slow-baked, and then finished on the grill with a vinegary basting sauce.

Barbecued country style pork ribs simmer first in lemon-onion water until tender, then grill over slow coals slathered in chili-spiked lemon BBQ sauce. Two-step technique guarantees fall-apart tender ribs with no leathery edges.

Nothing new under the sun, just my rendition of very popular dish in Eastern Europe, inspired by various cuisines of Carpathian Mountains. Cooked quite quick in a pressure cooker.

An easy no fuss soup for your crockpot or on the stovetop.

Side ribs are cheaper than back ribs - there is lots of bone, but you can still get nice portions of meat.

Turn off the barbecue, and get ready to make some stew! You can add a variety of seasonings to spice it up, perfect for the summer!

Country-style pork ribs boiled with lemon and onion, then finished on the grill with barbecue sauce. A two-step method for tender, saucy ribs every time.

A marinated pork roast that fit for any Sunday dinner.

Barbecued pork ribs with currant glaze rubs ribs in ginger, coriander, and paprika, then bastes them with a sweet-tart red currant, orange juice, and Dijon mustard glaze in the final 15 minutes. Glossy ruby-jeweled finish.

Chinese-style pork ribs marinated in five-spice, soy, and sesame, then deep-fried until crispy and glazed with a sweet-savory tomato-laced sauce. A takeout classic worth making at home.

Spice-rubbed pork ribs finished with a sweet-tart currant jelly glaze spiked with orange juice, lemon, and Dijon mustard. Grilled low and slow until the meat pulls clean.

Tender pork spareribs pre-cooked until fall-apart soft, then grilled and basted with a sticky apricot sweet and sour sauce. A backyard BBQ crowd-pleaser with a fruity, tangy glaze.

Had this delicious soup with homemade bread for dinner today, and it was heaven. Especially on the cold winter day like now, this was exactly what I needed. Warm, comfort, and wholesome.

Pork ribs rubbed with ginger, coriander, and paprika, grilled low and slow, then glazed with a sweet-tart red currant jelly and Dijon mustard finish. Elegant enough to pair with a Cabernet.

Malaysian pork rib soup simmered with star anise, cinnamon, and white peppercorns in a fragrant dark soy broth. Topped with crispy shallot flakes and served with rice.