29 Meaty BBQ Rib Recipes That Will Make Your Mouth Water

The definition of barbecue can change depending on who (and where) you ask. Kansas City may serve their barbecue ribs with a tangy and sweet sauce, while Memphis ribs may be served dry and full of smoky flavor. No matter how you prefer to prepare yours, we can all agree that ribs are best enjoyed when you're not afraid to get messy — after all they're meant to be eaten with your hands! If you're not sure where to start, try Katie Lee Biegel's "Best BBQ Ribs Ever." She bakes her ribs low and slow, then brushes the meat with a sweet, syrupy glaze while it browns on the grill. While these ribs can be served with any side dish, we recommend the classic accompaniments like potato salad and mac' and cheese.

The pellet grill might be the best thing to happen to barbecue since fire was invented! With no need to constantly tend a fire or monitor smoke and heat, it makes smoking much easier. We tested out baby-back ribs, spareribs and St Louis-style ribs. Overall, we preferred the St. Louis style, although you can substitute spareribs. For the sauce, we went with a balanced blend of vinegar and sweetness that really lets the smoky flavor of the meat shine.

These slow cooker Hawaiian barbecue ribs are fall-off-the-bone tender and coated in a sweet and tangy pineapple-infused sauce.

Tyler's ribs are juicy, tender, and full of smoky flavor. They'll rival anything you could get from your favorite BBQ spot!

Yes, you can cook ribs in a slow cooker! In this easy recipe, the seasoning paste transforms into a savory dipping sauce. Slather it on the ribs and pop them on the grill just before serving for a final char.

Molly's easy ribs are extra sweet with a hint of smokiness, thanks to her simple spice rub. Bake them low and slow, then finish them on the grill for great char marks.

These sweet-and-smoky ribs take a bit of time and planning, but you’ll be rewarded with tons of flavor. Plus, once you get the technique down, you’ll find yourself using it again and again. Just don’t forget the sides!

Kardea always keeps a pack of country-style ribs in her freezer! They look like traditional ribs, but are actually boneless, which makes for fall-apart tender meat.

No grill? No problem. These instantly craveable ribs are made from start to finish in the oven. Using peach preserves instead of the fresh fruit in the savory glaze means this pantry-friendly meal can be made year-round, not just during the summer.

These grilled ribs are tender and meaty with a great combination of savory flavor, sweet glaze and smoky char. This recipe is heavily inspired by the signature reddish pork ribs found in Cantonese barbecue restaurants that are often hung next to the ducks and other meats in these establishments. A quick marinade infuses the meat with deep flavor, and the technique of cooking the ribs over an open flame or in a special oven is easily adapted here to your backyard grill. The result is succulent ribs with irresistible flavor, classic red color and a glossy, sticky finish.

Michael's secret to excellent ribs? Pickle juice! He combines it with brown sugar for a sweet glaze with a little extra boost. No smoker? No problem! His '"snake method" is so simple, and perfectly transforms a charcoal grill into a classic smoker.

You can forget the bottled stuff — all you need is a bottle of cola to make your own thick and delicious BBQ sauce. Brush some over the ribs before grilling, then serve the rest on the side.

Kardea's no-sweat ribs are a family favorite — and for good reason! She marinates her ribs before cooking, then brushes them with her Carolina moppin' sauce to impart maximum flavor.

Mayonnaise can wear many hats. Here we spread a hefty layer of it (jazzed up with spices galore) over a rack of baby back ribs. Not only does mayonnaise complement the hearty flavor of the pork, but it also coats the ribs in a way that helps release them from the grill without sticking. An easy tangy-sweet barbecue sauce gets brushed on before serving as a final layer of deliciousness.

Craving that fresh-off-the-grill flavor? Valerie’s got you covered. She rubs slow-cooked ribs with a smoky mixture of orange juice, ketchup, Worcestershire sauce and chipotles in adobo, then grills the meat for a nice char.

Kardea says, "Curry powder is the secret ingredient in my special barbecue rub. It, along with a handful of other dried spices that I always keep in my pantry, gives such intense flavor to these meaty ribs that you don't even need sauce. They are fall-off-the-bone tender."

Tyler mixes up a dry rub for his ribs before cooking them low and slow, periodically basting them with a vinegar mixture. When they’re about done, he gives them one last spray of vinegar and then sprinkles on some more dry rub for a zesty coating, no sauce required.

Bobby uses a spice rub which tenderizes the meat and creates a crust on the outside as the ribs smoke. Then he tops them with a maple-horseradish glaze for an unconventional barbecue sauce.

Sunny polled her Twitter followers to discover the perfect ribs recipe, which takes inspiration from Kansas City-style barbecue. A rub and sauce add tons of flavor to this delicious dish.

Marcela makes an unusual, flavorful barbecue sauce mixing tangy plum sauce and orange juice with chipotle in adobo sauce and coffee flavors.