6 sparerib recipes

Country-style pork spareribs braised low and slow with sauerkraut, paprika, caraway seeds, and crispy floured bacon. A hearty German classic best served with dark bread and cold beer.

Garlic-rubbed pork spareribs baked low and slow, then glazed with crushed pineapple, chili sauce, brown sugar, and ginger. Sticky, sweet, tangy ribs with serious fall-off-the-bone tenderness.

Grilled spareribs basted with a fire-roasted salsa made from charred tomatoes, green chiles, cilantro, and red wine vinegar. Served with sour cream and fresh lime wedges.

Old-fashioned split pea soup simmered for hours with 3 pounds of pork spareribs, leeks, carrots, and a bouquet garni. The kind of thick, rib-sticking soup your grandmother's kitchen smelled like all winter long.

German spareribs and sauerkraut braised low and slow for 3 to 4 hours with paprika, caraway seeds, and beef bouillon. Finished with crispy fried bacon and served with dark bread.

Pennsylvania Dutch baked spare ribs nestled into tangy sauerkraut and slow-roasted until fork-tender, then topped with fluffy homemade drop dumplings steamed right in the pan.