128 pork rice recipes

Overnight marinated pork ribs slow-grilled with tangy vinegar ketchup baste for fall-off-the-bone tenderness and smoky char on the grill.

Sweet and tangy sauce is great over these ribs! Boiling the ribs before they're baked saves time! I usually double the sauce for extra dipping!!!

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.

New Mexican spareribs simmered tender, then marinated overnight in pureed dried red chiles, tequila, cider vinegar and brown sugar. Grilled hot for a smoky, deeply spiced char. Real Southwestern barbecue.

BBQ spareribs marinated overnight in a New Mexican dried chile and tequila sauce with cumin, allspice, and brown sugar. Boiled first, then grilled for smoky, spicy bark.

Texas-style ribs are pork spareribs par-roasted to render fat, then oven-basted in a tangy citrus-ketchup sauce with horseradish and hot sauce. Sticky, sweet, and sharp with a sharp Hill Country edge.

Pork chops braised under smothered red cabbage with apples, red onion, cranberry juice, and red wine vinegar. A hearty one-pot fall dinner full of tangy sweetness.

Cajun dry-rub pork ribs: paprika, three peppers (white, black, red flake), garlic, onion, thyme, and oregano pressed into pork ribs and grilled low and slow over indirect heat. Bayou-style barbecue without sauce.

Missouri style ribs with a bold dry rub of cumin, chili powder, and paprika, oven-baked low and slow then finished on the grill with a tangy vinegar basting sauce.

Papa's spareribs start in the oven and finish on the barbecue pit with a homemade sauce of smoked salt, brown sugar, ketchup, liquid smoke, and Worcestershire. Smoky, sticky, fall-off-the-bone ribs.

Fall-off-the-bone ribs slow-cooked with a tangy barbecue sauce that practically tends itself. Set it and forget it method delivers tender, flavorful ribs while you relax, perfect for lazy weekend cookouts.

Competition-style smoked pork ribs with a paprika-heavy dry rub and a from-scratch vinegar-molasses BBQ sauce aged 2-6 weeks. Low and slow over hickory for 5 hours.

Dry-rubbed baby back ribs grilled to smoky, caramelized glory alongside fresh corn on the cob brushed with homemade basil oil. Start the rub the night before for maximum flavor.

Hand-rolled Greek stuffed grape leaves filled with seasoned beef or lamb, rice, currants, pine nuts, and mint. Simmered until tender and served with a classic avgolemono egg-lemon sauce. Makes 60.

Pork spareribs marinated overnight in pineapple juice, soy sauce, and apple cider vinegar, then steamed and grilled with a homemade citrus BBQ sauce. A three-step process for fall-off-the-bone ribs.

Apple City Championship BBQ ribs with a 6-spice dry rub, apple juice basting, and a homemade sauce with grated apple, soy, and Worcestershire. Smoked low and slow for 5.5 hours of pure competition flavor.