195 pork rib recipes

Pan-seared rib-eye steaks topped with a wild mushroom ragout in port wine, beef broth, cream, and fresh tarragon. Steakhouse quality from two skillets in 40 minutes.

A generous hit of paprika with a hint of cumin and chili powder in this rendition of a homemade Andouille sausage recipe.

Jerk-rubbed grilled pork tenderloin served with dirty rice, black-eyed peas, chicken livers, and crumbled goat cheese. A bold Southern-meets-Caribbean main dish with serious depth of flavor.

A sweeter Memphis slaw featuring bold southern flavors so it can stand up to full flavor barbecue classics such as pulled pork or Memphis ribs.

Beer-marinated grilled pork with lemon pepper seasoning. A two-ingredient marinade that works for ribs, chops, or roasts with an overnight beer soak for tender, flavorful meat.

These deliciously stuffed pork chops are juicy and moist, serve with mashed potatoes or a refreshing veggie salad.

Chef Paul Prudhomme's Barbecue Sauce: a smoky, sweet-tangy Cajun sauce built on bacon, pecans, honey, and citrus rinds. Pureed silky for chicken, pork, or ribs. Makes 5 cups.

Apple City BBQ ribs: championship-style competition pork ribs with a layered dry rub, applewood smoke, and a finish sauce with grated apple, onion, and bell pepper. Slow-smoked low and slow.

A bold Texas-style BBQ sauce made with beer, brown sugar, jalapeños, tomato paste, and lime juice. Five cups of tangy, smoky heat for ribs, brisket, and pulled pork.

Add a German touch to your succulent pork ribs with this tasty recipe that's extremely easy to follow.

Pork loin roast with pesto and sun-dried tomato stuffing: bone-in pork roast with pockets cut above each rib and packed with basil pesto, croutons, and sun-dried tomatoes. A four-ingredient showstopper.

This is a great drink for quenching your thirst on a hot summer night. Goes well with pork ribs.

BBQ Sauce for Pork made with just soy sauce, maple syrup, and mustard in 5 minutes. A 3-ingredient glaze that caramelizes beautifully on pork ribs or chops with no cooking required.

Georgia barbecue sauce: a tangy ketchup-and-vinegar Southern classic with brown sugar, mustard, garlic, and a half lemon simmered right in the pot. Perfect for basting pork, ribs, and chicken on the grill.

Note: The sauce can be used to marinate chicken, pork, ribs, or a meaty fish such as swordfish before grilling.

Grilled pork country ribs with unique egg marinade that forms a caramelized crust. Served with foil-packet potatoes cooked right on the grill.