358 rib recipes

Traditional Irish lamb stew from County Cork with bone-in rib chops, potatoes, cabbage, leeks, and green peas simmered in a herb-scented broth. A one-pot supper ready in about an hour.

Steamed Spareribs with Black Bean Sauce (Dow See Jing Pie recipe

Grilled lamb chops with Gorgonzola cream sauce reduced from white wine, heavy cream, blue cheese, and butter. A steakhouse-style entree for special-occasion dinners.

Grilled lamb rib chops with a port and blackberry reduction sauce spiced with cardamom, clove, and jalapeno. An elegant dinner with a sweet-heat berry glaze.

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

Thick-cut cowboy steak rubbed with smoky chipotle paste, grilled over high heat, then slathered with homemade jalapeno jelly. Includes a from-scratch pepper jelly recipe.

Oven-baked spareribs on a bed of sauerkraut with grated carrots, chopped apple, tomato juice, brown sugar, and caraway seeds. Feeds 10 with just 10 minutes of prep.

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.

Czarnina is a traditional Polish duck soup: a dark, sweet-and-sour broth of duck or goose with pork ribs, dried prunes and cherries, soured with vinegar and enriched with cream. Served with egg noodles or dumplings.

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.

Traditional Irish lamb stew with layered lamb chops, potatoes, and onions slow-baked for two hours with thyme and parsley. A no-brown, one-pot stew that lets the meat and vegetables flavor each other.

Arni Palikari, Greek bandit-style lamb chops wrapped in foil with potatoes, tomatoes, oregano, and kasseri cheese. Baked low and slow until fork-tender and melty.

Spareribs braised with sauerkraut, sliced apples, onions, and white wine for nearly two hours. A hearty Alsatian-style one-dish pork dinner with sweet and tangy layers.

Spit-roasted beef rib roast marinated in bourbon, dry mustard, and vinegar, then grilled over hot coals and basted with the heated marinade sauce.

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.

Browned pork ribs braised with tangy sauerkraut and caraway seeds, then crowned with fluffy potato dumplings cooked right on top. A German-American one-pot meal for 12.