92 rib sauce recipes

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!!!

Bourbon-spiked ribs get lacquered with a sweet and tangy glaze of soy sauce, brown sugar, and Dijon mustard, then roasted until the edges turn crispy and caramelized for finger-licking good barbecue flavor.

Tender pork spareribs pre-cooked until fall-apart soft, then grilled and basted with a sticky apricot sweet and sour sauce. A backyard BBQ crowd-pleaser with a fruity, tangy glaze.

Char-broiled rib eye steaks basted with lemon-butter hot sauce, served topped with grilled mushrooms, peppers, onions, and tomatoes. A complete steak dinner cooked entirely on the grill.

Slow cooker short ribs Pacific style in a sweet and tangy sauce of ketchup, soy sauce, vinegar, and brown sugar. Broiled first to render fat, then braised 8 hours until fall-off-the-bone tender.

Italian-style lamb chops marinated in red wine, oregano, thyme, soy sauce, and lemon juice, then broiled to medium-rare. Tender rib chops with a savory-herbal crust and rosy pink center.

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.

Filipino-inspired beef short ribs braised in vinegar, soy sauce, and garlic until fork-tender, then seared for a crispy crust. Served over blanched spinach for a hearty, tangy one-plate meal.

Orange country-style pork ribs slow-grilled with a tangy citrus-tomato glaze built from frozen orange juice concentrate, brown sugar, and Worcestershire. Backyard grill ribs with a sweet-smoky-citrus twist.

Oven-baked Chinese-style spareribs glazed with a sweet and tangy sauce of tomato puree, brown sugar, soy sauce, vinegar, and chili sauce. Sticky, saucy, and fall-off-the-bone.

Oven-barbecued beef short ribs, marinated in soy and cider vinegar, braised fork-tender, then basted with barbecue sauce and roasted until sticky and well browned. Fall-off-the-bone ribs, no grill required.

Southern spareribs marinated in tomato juice, apple cider vinegar, brown sugar, Worcestershire, and dry mustard, then oven-baked covered until fall-off-the-bone tender. No grill needed.

Papaya lamb salad pairs stir-fried lamb chops with sweet ripe papaya, roma tomatoes, bean sprouts, and warm rice for a tropical-meets-Asian main-course salad. Served with lemon wedges and crusty bread.

Chinese steamed spareribs with fermented black beans, ginger, garlic, and rice wine. Pork ribs cut into bite-sized pieces and steamed until fall-apart tender in about an hour.

Sesame soy spareribs simmered in a garlic-ginger soy braise, then baked and broiled until glossy and caramelized. Tender pork ribs with toasted sesame and a sweet-savory Asian glaze.

Chinese-style pork spareribs braised in fermented black bean sauce with garlic and rice wine. Wok-seared then simmered until fall-off-the-bone tender in just 90 minutes.