508 pork rice recipes

Super easy and tasty, your crock pot does all the work for you!

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.

Texas-style spicy spareribs baked low and slow for 4 hours with lemon and onion slices, then glazed with spicy barbecue sauce. Fall-off-the-bone tender.

Honey garlic ribs cooked entirely in the microwave with teriyaki sauce, ginger, and pressed garlic. Tender country-style pork ribs in under 40 minutes.

Chinese fried pork ribs with a sweet sugar-soy-sherry glaze. Crispy fried outside, tender sweet inside. The reduced marinade creates the signature honey-style sauce. No actual honey needed.

Spice up your crockpot with this simple recipe where pork ribs are marinated with garlic and barbecue sauce.

Six-hour smoked pork ribs basted with tangy barbecue sauce, vinegar, and sparkling water for tender meat with caramelized edges.

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.

Make your ribs feel special with this easy-to-follow crockpot that will have dinner ready in a flash!

Classic Filipino sinigang with pork ribs braised in a tart tamarind broth alongside tomatoes, daikon, green beans, and wilted spinach. The ultimate sour soup for rice lovers.

Galliano barbecued pork ribs parboiled to fall-off-the-bone tender, then basted with a hickory barbecue sauce spiked with anise-vanilla Galliano liqueur. The boozy Italian twist that takes weeknight ribs from ordinary to memorable.

German-style microwave spareribs on a bed of sauerkraut with chopped apple and caraway seeds, topped with a ketchup-mustard-brown sugar barbecue sauce. Ready in under 45 minutes.

Very typical Polish winter soup that's easy to make.

Dave's ribs use a heavy-handed dry rub of paprika, black pepper, sugar, kosher salt, dry mustard, and cayenne pressed into pork ribs and slow-cooked with regular basting. Smoky, peppery, sweet-heat barbecue ribs.

Tender pork ribs simmered until fork-tender, slathered in tangy vinegar-based barbecue sauce, and grilled to smoky perfection. This old-school method guarantees fall-off-the-bone meat with a caramelized crust every single time.

Luther's barbecued ribs char on the grill while basted with Florida-style sauce: butter, cider vinegar, horseradish, lime, and ketchup. Tangy, hot, and butter-rich basting for an hour.