11 ways to grill great tasting ribs

From classic barbecued ribs to Asian-inspired orange and ginger ribs, these recipes are sure to dazzle at your next barbecue.

Summer Breeze Rib

You can't go wrong with these classic ribs. They require just 20 minutes of prep time, and your favorite bottled barbecue sauce makes a quick and easy finishing touch.

Ingredients

1/4 cup packed brown sugar

2 teaspoons seasoned salt

2 teaspoons chili powder

4 pounds pork loin back ribs or pork spareribs

1/4 cup yellow mustard

4 cups hickory or fruitwood chips

1/4 cup bottled barbecue sauce

Bottled barbecue sauce

Directions

1. In a small bowl combine brown sugar, seasoned salt, and chili powder. Brush ribs with mustard. Sprinkle brown sugar mixture onto ribs. Cover and refrigerate for 6 to 24 hours.

2. At least 1 hour before grilling, soak wood chips in enough water to cover. Drain.

3. In a grill with a cover arrange preheated coals around a drip pan. Test for medium heat above the pan. Sprinkle some of the drained wood chips over the coals. Pour 1 inch of water into the drip pan. Place ribs, meaty side up, on grill rack over drip pan but not over coals, or use a rib rack placed over the drip pan. Cover and grill for 1-1/4 to 1-1/2 hours or until ribs are tender, adding more coals and wood chips as necessary.

4. Brush with the 1/4 cup barbecue sauce. Grill ribs for 5 minutes more. Serve with additional bottled barbecue sauce. Makes 6 servings.

Honey 'n' Orange Ribs

A savory-sweet mix of tomato sauce, honey, onion, red wine vinegar, orange peel, garlic powder, and ground ginger puts a unique spin on traditional ribs. For best results, marinade the meat overnight

Ingredients

5 to 6 pounds pork baby back ribs (loin back ribs), cut into 3- to 4-rib portions

1 29-ounce can tomato sauce

2/3 cup honey

1/2 cup finely chopped onion

1/4 cup soy sauce

1/4 cup red wine vinegar

2 teaspoons onion powder

2 teaspoons finely shredded orange peel

1-1/2 teaspoons garlic powder

1-1/2 teaspoons ground ginger

1 teaspoon barbecue seasoning

Directions

1. To precook ribs, place ribs in a Dutch oven. Add enough water to cover ribs. Bring to boiling; reduce heat. Cover and simmer for 1 hour. Drain ribs and cool.

2. Meanwhile, for marinade-sauce, in a large saucepan combine tomato sauce, honey, onion, soy sauce, vinegar, onion powder, orange peel, garlic powder, ginger, and barbecue seasoning. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes, stirring occasionally. Remove saucepan from heat; cool sauce completely.

3. Place an extra-large, self-sealing plastic bag in a large bowl. Place ribs in the bag. Pour about 3 cups of the cooled sauce over the ribs; seal bag. Turn ribs in bag to coat. (Cover and refrigerate remaining sauce to serve with ribs). Refrigerate ribs for 4 to 24 hours, turning bag occasionally.

4. To grill ribs, remove ribs from marinade, reserving marinade for brush on during grilling. Place ribs on the rack of an uncovered grill directly over medium coals for 25 to 30 minutes, turning and basting occasionally with some of the reserved marinade. Discard any remaining marinade. In a small saucepan heat the remaining sauce not used for marinating and pass with ribs. Makes 6 servings.

Southwestern Ribs with a Rub

The secret to this dish's unbeatable flavor: an easy-to-make rub of dried rosemary, thyme, onion, and garlic paired with a spicy sauce that mixes up in minutes.

Ingredients

4 cups mesquite wood chips

1 cup ketchup

1/2 cup light-colored corn syrup

1/4 cup white vinegar

1/4 cup packed brown sugar

1/4 cup finely chopped onion

2 tablespoons yellow mustard

1-1/2 teaspoons Worcestershire sauce

2 cloves garlic, minced

1/2 teaspoon coarsely ground black pepper

1/2 teaspoon bottled hot pepper sauce

1/4 teaspoon ground cumin or chili powder

1/8 teaspoon cayenne pepper

4 pounds pork loin back ribs

1 recipe Rib Rub (see recipe below)

Directions

1. At least 1 hour before grilling, soak wood chips in enough water to cover.

2. For sauce, in a 1-1/2-quart saucepan, combine ketchup, corn syrup, white vinegar, brown sugar, onion, mustard, Worcestershire sauce, garlic, black pepper, hot pepper sauce, cumin or chili powder, and cayenne pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 25 to 30 minutes or until thickened, stirring occasionally.

3. Cut the ribs into serving-size pieces. Sprinkle Rib Rub evenly over all sides of ribs; rub in with your fingers.

4. Drain wood chips. In a grill with a cover, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Put some of the drained mesquite chips onto coals. Place ribs, bone sides down, on grill rack over pan. Cover and grill for 1-1/2 to 1-3/4 hours or until ribs are tender, adding more coals and remaining mesquite chips as needed. Brush ribs with some of the sauce during the last 10 minutes of grilling. Pass remaining sauce. Makes 4 to 6 servings.

BBQ Baby Back Ribs

These classic ribs require just 15 minutes of prep time -- and that includes mixing up a simple homemade rub of barbecue seasoning, garlic powder, onion salt, celery seed, and ground red pepper.

Ingredients

4 cups wood chips (apple or hickory)

4 pounds pork loin back ribs or meaty spareribs

2 tablespoons barbecue seasoning

1 tablespoon garlic powder

1 teaspoon onion salt

1/2 teaspoon celery seed, crushed

1/4 teaspoon ground red pepper

1/2 to 3/4 cup bottled barbecue sauce

Directions

1. At least 1 hour before smoking, soak wood chips in enough water to cover. Drain before using.

2. Trim fat from ribs. For rub, in a small bowl stir together the barbecue seasoning, garlic powder, onion salt, celery seed, and red pepper. Sprinkle seasoning mixture evenly over ribs; rub in with your fingers.

3. Preheat gas grill. Adjust for indirect cooking over medium heat. Add soaked wood chips according to manufacturer's directions. Or wrap in foil and add to grill. Cover and heat about 10 minutes or until chips begin to smoke.

4. Place ribs, bone sides down, in a roasting pan; set the pan on the grill rack over unlit burner. (Or place ribs in a rib rack; place on grill rack over unlit burner.) Cover and smoke for 1-1/2 to 2 hours or until ribs are very tender. Cut ribs into serving-size pieces. Heat the barbecue sauce and pass with ribs. Makes 6 to 8 servings.

To cook ribs on a charcoal grill, arrange preheated coals around a drip pan; add soaked wood chips to coals. Test for medium heat above drip pan. Place ribs, bone-side down, over drip pan (or place in a rib rack over drip pan). Cover grill; cook and serve as above, adding more coals as necessary to maintain medium heat.

Spicy Beer-Brined Ribs

A simple-to-make brine of beer, brown sugar, celery seeds, and cayenne pepper ensures flavor-packed ribs; marinade them a few extra hours for richer flavor.

Ingredients

3 12-oz. cans beer

3 Tbsp. coarse kosher salt

3 Tbsp. packed brown sugar

1 Tbsp. celery seeds

1 Tbsp. cayenne pepper

1-1/2 tsp. ground black pepper

1 tsp. liquid smoke (optional)

4 lb. meaty pork spareribs or loin back ribs

1/2 cup Honey-Beer Barbecue Sauce* or bottled barbecue sauce

Directions

1. For brine, in a large bowl, combine beer, salt, brown sugar, celery seeds, cayenne pepper, ground black pepper, and, if desired, liquid smoke; stir until salt and brown sugar are dissolved. Cut ribs into 2-rib portions; place in a resealable large plastic bag set in a shallow dish. Pour brine over ribs; seal bag. Marinate in the refrigerator for 6 hours, turning bag occasionally.

2. Remove ribs from bag; discard brine. Pat dry with paper towels.

3. Prepare grill for indirect grilling. Test for medium heat above the drip pan. Place ribs, bone sides down, on the grill rack over the drip pan. (Or place ribs in a rib rack; place rib rack on the grill rack over the drip pan.) Cover and grill for 1-1/2 to 1 3/4 hours or until ribs are tender, brushing with barbecue sauce during the last 5 minutes of grilling. Add additional coals as needed to maintain temperature. Makes 4 servings.

4. *Honey-Beer Barbecue Sauce: In a medium saucepan, cook 1/3 cup chopped onion and 1 minced clove garlic in 1 tablespoon cooking oil until tender. Stir in 3/4 cup chili sauce, 1/2 cup beer, 1/4 cup honey, 2 tablespoons Worcestershire sauce, and 1 tablespoon prepared mustard. Bring to boiling; reduce heat. Simmer, uncovered, about 20 minutes or until desired consistency, stirring occasionally.

5. Make-Ahead Directions: Prepare as directed through step 2. Cover and refrigerate for up to 24 hours. Grill as directed in step 3.

Texas-Style Beef Ribs

Add pizzazz to slow-smoked ribs up with a simple-to-make sauce of onion, honey, ketchup, mustard, garlic, and chili powder.

Ingredients

6 to 8 mesquite or hickory wood chunks

6 pounds beef back ribs (about 12 ribs)

1-1/2 teaspoons salt

1-1/2 teaspoons black pepper

1 cup finely chopped onion

1/2 cup honey

1/2 cup ketchup

1 4-ounce can diced green chile peppers

1 tablespoon chili powder

1/2 teaspoon dry mustard

2 cloves garlic, minced

Directions

1. At least 1 hour before smoke cooking, soak wood chunks in enough water to cover. Drain before using.

2. Trim fat from ribs. For rub, in a small bowl combine salt and black pepper. Sprinkle rub evenly over ribs; rub in with your fingers.

3. For sauce, in a small saucepan combine onion, honey, ketchup, undrained chile peppers, chili powder, mustard, and garlic. Cook and stir over low heat for 10 to 15 minutes or until desired consistency.

4. In a smoker arrange preheated coals, drained wood chunks, and water pan according to manufacturer's directions. Pour water into pan. Place ribs, bone sides down, on grill rack over water pan. (Or place ribs in a rib rack and place on grill rack.) Cover and smoke for 2-1/2 to 3 hours or until ribs are tender, brushing once with the sauce during the last 15 minutes of smoking. Add additional coals and water as needed to maintain temperature and moisture. Pass any remaining sauce with ribs. Makes 6 servings.

Chuck Wagon Baby Back Ribs

For a fresh twist on classic barbecue ribs, smother the meat in a mixture of dry red wine, pineapple juice, honey, cider vinegar, soy sauce, mustard, bourbon, and hot pepper sauce

Ingredients

Chuck Wagon Rub (see recipe below)

4 to 5 pounds pork loin back ribs

1 cup dry red wine

1 cup pineapple juice

1/2 cup honey

1/2 cup cider vinegar

1/2 cup soy sauce

1/4 cup yellow mustard

2 tablespoons bourbon

1 teaspoon bottled hot pepper sauce

Bottled barbecue sauce (optional)

Directions

1. Sprinkle Chuck Wagon Rub evenly over both sides of ribs; rub in with your fingers. If desired, cut ribs into 2- to 3-rib portions.

2. For sauce, in a large bowl stir together wine, pineapple juice, honey, cider vinegar, soy sauce, mustard, bourbon, and hot pepper sauce; set aside.

3. Place rib portions, bone sides down, in a large roasting pan.* Prepare grill for indirect grilling, except omit drip pan. Test for medium heat above center of grill. Place roasting pan on grill rack in center of grill (not over heat). Pour sauce over ribs. Cover the grill (do not cover pan with foil) and grill for 1-1/2 to 1-3/4 hours or until ribs are tender, spooning sauce over ribs every 20 to 25 minutes.

4. Remove roasting pan from grill. Remove ribs from sauce. Discard sauce. If desired, rearrange coals for direct grilling. Place ribs on the grill rack directly over the coals for 10 minutes, turning once. If desired, serve with bottled barbecue sauce. Makes 4 to 6 servings.

*Note: To keep roasting pan from blackening, wrap the outside with heavy foil.

Chuck Wagon Rub: In a small bowl combine 1 tablespoon freshly ground black pepper; 2 teaspoon kosher salt or sea salt; 2 teaspoons chili powder; 1 teaspoon sugar; 1 teaspoon onion powder; 1 teaspoon garlic powder; 1 teaspoon dried oregano, crushed; and 1 teaspoon dried parsley.

a-Back Ribs

A savory-sweet glaze featuring pantry-ready ingredients like plum and soy sauces and ginger makes these ribs stand above the rest. For robust flavor, marinate the meat for at least 24 hours before grilling.

Ingredients

4 pounds pork loin back ribs

Hidden Pleasures Hoisin-Ginger Glaze (see recipe below)

3 cups hickory or apple wood chips

Whole fresh chile peppers (optional)

Lime wedges (optional)

Bok choy leaves (optional)

Directions

1. Trim fat from ribs. Place the ribs in a 2-gallon plastic bag set in a shallow dish. Cover and refrigerate 1/2 cup of the Hidden Pleasures Hoisin-Ginger Glaze. Pour the remaining glaze over the ribs; seal bag. Marinate in the refrigerator for at least 6 hours or up to 24 hours, turning the bag occasionally.

2. At least 1 hour before grilling, soak wood chips in enough water to cover. Drain wood chips before using.

3. Drain ribs, discarding marinade. Prepare grill and wood chips for indirect grilling. Test for medium heat above the drip pan. Place ribs, bone sides down, on the grill rack over the drip pan. (Or place ribs in a rib rack; place on the grill rack over the drip pan.) Cover and grill for 1-1/2 to 1-3/4 hours or until ribs are tender, brushing occasionally with the 1/2 cup reserved glaze during the last 15 minutes of grilling. Add additional coals and wood chips as needed to maintain temperature and smoke. Discard any remaining glaze. If desired, turn the ribs over and place them directly over the coals for the last 5 minutes of grilling. To serve, if desired, garnish with whole chile peppers, lime wedges, and bok choy. Makes 6 servings.

Hidden Pleasure Hoisin-Ginger Glaze: In a medium bowl combine 1/2 cup hoisin sauce; 1/4 cup plum sauce; 1/4 cup reduced-sodium soy sauce; 2 tablespoons dry sherry; 2 tablespoons toasted sesame oil; 2 tablespoons honey; 1 tablespoon grated fresh ginger; 5 cloves garlic, minced; and 1/2 teaspoon freshly ground black pepper.

Ginger-Orange Beef Ribs

For ribs with an Asian twist, go this route. A bonus: With its three-ingredient rub and a quick-fix sauce, prep takes just 10 minutes.

Ingredients

8 to10 hickory or oak wood chunks

2 teaspoons paprika

1/2 to 1 teaspoon salt

1/2 teaspoon pepper

3 to 4 pounds beef back ribs (about 8 ribs)

1/2 cup bottled barbecue sauce

1/4 cup frozen orange juice concentrate, thawed

2 tablespoons reduced-sodium soy sauce

1 tablespoon grated fresh ginger

Directions

1. At least 1 hour before smoke cooking, soak wood chips in enough water to cover. Drain before using.

2. For rub, in a small bowl combine paprika, salt, and pepper. Trim fat from ribs. Sprinkle rub evenly over ribs; rub in with your fingers.

3. For sauce, in a small bowl stir together barbecue sauce, orange juice concentrate, soy sauce, and ginger.

4. In a smoker, arrange preheated coals, half of the drained wood chunks, and the water pan according to the manufacturer's directions. Pour water into pan. Place ribs, bone side down, on the grill rack over water pan. (Or, place ribs in a rib rack; place on grill rack.) Cover and smoke for 2-1/2 to 3 hours or until ribs are tender, brushing once with sauce during the last 15 minutes of cooking. Add more coals, wood chunks, and water as needed. Pass the remaining sauce with ribs. Makes 4 servings.

Apricot-Habanero Short Ribs

The sauce for these ribs packs a seriously spicy kick. To cut the spice without sacrificing flavor, substitute jalapeno or sweet orange peppers.

Ingredients

3 pounds beef short ribs

1/4 cup chopped onion

3 cloves garlic, minced

1 tablespoon cooking oil

1/2 cup catsup

1/2 cup apricot preserves

1/4 cup cider vinegar

1 habanero or Scotch Bonnet pepper, seeded, if desired, and finely chopped

1 tablespoon bottled steak sauce

1 teaspoon chili powder

1/2 teaspoon ground cumin

1/4 teaspoon salt

Directions

1. Trim fat from ribs. Place ribs in a 4- to 6-quart pot with enough water to cover ribs. Bring to boiling; reduce heat. Simmer, covered, for 1-1/2 hours or until tender. Drain.

2. For sauce, in a small saucepan cook the onion and garlic, in hot oil until tender. Stir in the catsup, apricot preserves, vinegar, pepper, steak sauce, and chili powder. Bring just to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until mixture thickens slightly, stirring occasionally. Set aside.

3. Stir together the cumin and salt in a small mixing bowl. Sprinkle mixture evenly over both sides or fibs; rub into surface.

4. Prepare grill for indirect grilling. Test for medium heat above the drip pan. Place ribs, meaty side up, on the lightly oiled grill rack over the drip pan. Cover and grill for 15 minutes or until the ribs are tender, brushing occasionally with the sauce. Heat the remaining sauce until bubbly; pass with the ribs. Makes 6 servings.

Test Kitchen Tip: Habanero peppers and their near-identical cousins, Scotch Bonnets, are some of the hottest peppers grown. More dainty palates may substitute jalapeno or sweet orange peppers. Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Stout-Glazed Ribs

Fresh sage leaves make a pretty garnish for ribs in a simple marinade of your favorite stout, onion, honey mustard, garlic, and caraway seed.

2 pounds pork loin back ribs

1 12-ounce bottle stout

1/2 cup chopped onion

1/4 cup honey mustard

3 cloves garlic, minced

1 teaspoon caraway seed

Salt and pepper

Fresh sage leaves (optional)

Grilled sweet onion wedges (optional)

Directions

1. Place ribs in a 1-gallon sealable plastic bag set in a shallow dish. For the marinade, stir together the stout, onion, honey mustard, garlic, and caraway seed. Pour the marinade over ribs. Close the bag. Marinade ribs in the refrigerator for 6 to 24 hours, turning bag occasionally.

2. Drain the ribs, reserving marinade. Sprinkle ribs with salt and pepper. Pour marinade into a small saucepan. Bring to boiling; reduce heat. Simmer, uncovered about 15 minutes or until the marinade is reduced by about half.

3. Meanwhile, prepare grill for indirect grilling. Test for medium heat above the drip pan. Place ribs, bone side down, on the lightly oiled grill rack over the drip pan. Cover and grill for 45 to 55 minutes or until juices run clear, brushing ribs frequently with marinade during the last 10 minutes of grilling. Discard any remaining marinade. Garnish with fresh sage leaves and serve with grilled sweet onion wedges, if desired. Makes 4 servings