251 rib sauce recipes

Smoky bacon and pecan barbecue sauce with honey, citrus, and a cayenne kick, blended smooth. This from-scratch BBQ sauce makes 5 cups and transforms any chicken, pork, or rack of ribs it touches.

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.

Apple BBQ sauce simmers low and slow into a sweet-tangy, fruit-forward barbecue sauce with sweated onion and a mellow apple base. Made for slathering on pulled pork, ribs, and grilled chicken. A homemade sauce worth the simmer.

Broiled lamb rib chops glazed with warm honey mustard sauce. Just 4 ingredients for a sticky, caramelized coating on thick-cut lamb. Ready in 40 minutes.

Oven-roasted spareribs glazed with a sweet soy and brown sugar sauce. Ribs steam tender under a covered roaster, then get basted with a sticky, caramelized glaze.

Red cherry almond barbecue sauce made with cherry pie filling and almond extract, blended smooth. A fruity, sweet glaze for grilled chicken, duck, ribs, or pork chops.

Braised kosher-cut short ribs with mirepoix, brandy, and beef stock, finished with arrowroot pan sauce and a topping of julienned onion and turnip. Restaurant-style holiday beef.

Slow-roasted venison ribs smothered in a maple syrup and brown sugar BBQ sauce with ketchup, Worcestershire, chili powder, and lemon juice. Baked until charred on top and fork-tender throughout.

Slow cooker lamb chops in orange-honey sauce with fresh orange zest. Browned rib chops braised low and slow for 6 to 8 hours until fall-apart tender.

Pan-seared steak pizzaiola tops rib-eyes with a garlicky Italian tomato sauce punched up with oregano, fennel seed, and red pepper. One skillet, weeknight-fast, full-flavored.

Grilled veal rib chops marinated in lemon and shallots, served with a reduced cream sauce brightened with fresh chives and lemon juice. An elegant main course for special dinners.

Smoke-cooked pork ribs rubbed with Chinese five-spice dry rub and glazed with sweet BBQ sauce. Fall-off-the-bone tender with Asian flavors, perfect for outdoor cooking.

Smoked beef short ribs slow-cooked over mesquite or hickory with a red wine and tomato barbecue sauce. Bone-side down for 2 hours of real charcoal smoke flavor.

North Carolina-style pork ribs with a salt-pepper-red pepper rub and a tangy vinegar-butter basting sauce. Eastern NC barbecue flavor built on heat, acid, and smoke.

BBQ beef short ribs marinated in soy sauce, dry sherry, brown sugar, ginger, and five-spice powder, then grilled low and slow until fall-off-the-bone tender. Asian-inspired barbecue.

Grilled lamb rib chops with a creamy white wine and gorgonzola sauce. Bold blue cheese reduction over rosy lamb, fast enough for a weeknight and rich enough for a special occasion.