Steven Raichlen's Barbecue! Bible

Ribs

Honey Ham Ribs

Combine the briny, smoky, umami flavors of country ham with the crusty, gnaw-off-the-bone pleasure of barbecued baby backs and you wind up with ham ribs. I wish I could say […]

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St. Louis Ribs with Vanilla-Brown Sugar Glaze

The St. Louis rib offers the best of two ribs: the lush marbling of baby backs and the meaty richness of spareribs. Picture a center-cut section of a rack of […]

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Chinatown Ribs

If you think the sweet-salty-umami flavors of Chinese ribs are good, wait until you try them enhanced with old-fashioned American wood smoke. These ribs get a quadruple blast of flavor: […]

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Kansas City-Style Spareribs

One of America’s barbecue icons, not to mention the dish that made Kansas City famous—spareribs rubbed with spices, sprayed with apple cider and whiskey, and sizzled with a sweet and […]

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Maple- and Molasses-Glazed Baby Back Ribs

Four of New England’s most iconic products—maple syrup, molasses, apple cider, and maple wood chips—conspire to make these smoky, sticky ribs irresistible.

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Apple Spice Baby Backs with Cider-Rum Barbecue Sauce

I’ve given these ribs an apple theme—you smoke them with apple wood chips and serve them with a made-from-scratch cider-rum barbecue sauce. Once you master the process, you can infinitely […]

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Dinosaur-Style Ribs

Photo by Daniel Krieger

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