Ingredients Meat + Poultry Pork Pork Ribs Marinated, Glazed, or Braised, These Are the 13 Spareribs Recipes to Make Now Prepare moist, meaty, and tender St. Louis-style pork spareribs with these recipes. By Jodie Kautzmann Published on October 10, 2023 Photo: Victor Protasio Pork spareribs — also called St. Louis-style spareribs — are suited for all kinds of cooking methods, from slow-roasting to grilling and smoking to braising. Whereas baby back ribs are cut from the top of the rib cage in the loin area, spareribs come from the lower portion, at the belly of the pig. Sparerib racks can be twice the size of baby back; they're meatier and marbled with fat, making them extra flavorful. We've rounded up these sparerib recipes to highlight all the delicious ways the cut can be prepared; try them with a tropical rum-guava glaze, braised for a red chile pozole, marinated in an apple-Asian pear puree, or in any of our other tasty dishes here. 01 of 13 Rum-and-Guava-Glazed Spareribs Greg Dupree / Food Styling by Chelsea Zimmer and Melissa Gray / Prop Styling by Audrey Taylor Brined in a citrusy sugar solution, smothered in sofrito, and slow-cooked, these ultra-tender ribs are glazed in a fruity, rum-spiked barbecue sauce. In the Dominican Republic and beyond, barbecue maestros use tropical fruits like passion fruit, guava, and pineapple to add a layer of fruitiness and sweetness to their barbecue, especially in their sauces. Get the Recipe 02 of 13 Balinese Sticky Glazed Pork Ribs Louise Hagger Sweet, hot, and tangy, these ribs from chef Lara Lee are seriously delicious and easy to make indoors — no grill or smoker required. Kecap manis is an Indonesian sweet soy sauce that forms the foundational sweet and tangy flavor, and sticky texture, of the glaze that coats each bite of these tender ribs. Get the Recipe 03 of 13 Perfect Smoked Pork Ribs Victor Protasio If you're looking for a show-stopping rib recipe for your next cookout, look no further than these oven-baked smoked pork ribs. Smoking then baking yields meltingly tender, deeply flavored spareribs that are incredibly satisfying to eat — moist and meaty, with a texture that's tender but not falling off the bone. This Memphis-style rib recipe relies on St. Louis–style spareribs, but the method works for any rack. Get the Recipe 04 of 13 Pozole Rojo Victor Protasio Bright with lime juice, this pozole recipe is rich from two cuts of pork — shoulder and spareribs — and savory from hominy and dried ancho and guajillo chiles. Get the Recipe 05 of 13 Sweet and Spicy Spareribs with Korean Barbecue Sauce © Christina Holmes Top Chef winner Mei Lin slow-roasts these spareribs in the oven until they're super tender; then she glazes them on the grill with a sweet and spicy sauce spiked with gochujang. She also stirs the sauce into pulled pork, serves it with french fries instead of ketchup, and mixes it with melted butter to toss with fried chicken. Get the Recipe 06 of 13 Cavatelli with Sparerib Ragù © Con Poulos This hearty ragù from New York chef Josh Laurano features little riblets and tender chunks of sparerib meat in a rich tomato sauce. Adding pork skin to the sauce makes it extra luscious, pairing perfectly with a glass of tangy Tuscan red. Get the Recipe 07 of 13 Greek-Style Pork Spareribs with Grilled Lemons © Chris Court Chef Michael Symon cooks these honey-glazed ribs on the grill from start to finish. Here, we start them in the oven, then throw them on the grill just before serving for a nice char; if you prefer, you can finish them in the broiler instead of on the grill. To serve, drizzle the spareribs with olive oil and sprinkle with salt and fresh oregano. Get the Recipe 08 of 13 Pork Ribs Vindaloo © Marcus Nilsson Chef Floyd Cardoz created this juicy, saucy dish as an ode to his mother's pork vindaloo, using ribs instead of the more traditional shoulder. Serve the spareribs with crusty bread to mop up every bit of the spiced, tangy sauce. Get the Recipe 09 of 13 Mapo Pork Ribs Marcus Nilsson These pork ribs get the “mapo” in their name from a district in Seoul where this marinade style is popular. These spicy, sticky, and sweet spareribs are so tender and easy to eat because of the acidic Asian pear in the dressing and the slashing technique used in preparing the meat. Get the Recipe 10 of 13 Honey-Glazed Spareribs © Christina Holmes These crispy, sweet-and-spicy pork spareribs are a particularly good example of what’s so great about using a pressure cooker. Pork spareribs typically require very slow cooking — usually braising — to tenderize them before grilling. Here, a pressure cooker does that braising in a fraction of the time. Get the Recipe 11 of 13 Tuscan-Style Spareribs with Balsamic Glaze © Tina Rupp Meat expert Bruce Aidells loves to barbecue spareribs, but his favorite way to prepare them is to generously season the ribs with a mix of aromatic herbs and spices and slow-roast them until tender and crisp. Like his favorite Tuscan cooks, he finishes the ribs with a simple balsamic glaze. Get the Recipe 12 of 13 Maple-Roasted Pork Spareribs © Victoria Pearson The sweet glaze on these ribs highlights Vermont's fabulous maple syrup. To make it, you'll need half a cup of syrup. Get the Recipe 13 of 13 Ribs with Hot Pepper Jelly Glaze © John Kernick Former F&W editor Grace Parisi dry marinates then roasts baby back and spareribs before grilling them with a spicy red pepper jelly glaze. The resulting ribs are irresistibly caramelized. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit