Pork ribs beckon for the good things in life: rich flavor, perfect texture, a glass of red wine. Versatile not only in taste but also preparation, they can be eaten gleefully by hand (re: messy and saucy and hey don’t judge us) or as the heart of your next dinner party.
Do you prefer an unfussy bone-in rack? Pick up some babybacks to showcase their tenderness. Looking for something that begs to absorb its surroundings, perhaps for a stew? Try country style spare ribs (they have a good combination of light and dark meat). Regular spare ribs are ideal for any dish that requires braising. Whether you are cooking for a party of one or a whole table of hungry piglets, pork ribs are the little luxury we all need sometimes.
In celebration of our annual Piglet Tournament of Cookbooks, here are nine pork rib dishes to stick to your ribs:
Warming Red Pozole by monkeymom
Huevos Rancheros (Country-Style Eggs Topped with Pork and Green Chile) by cookinginvictoria
Chinese Style Honey Hoisin Sticky Ribs by thirschfeld
Salt & Pepper Babyback Ribs by lisina
Diana Kennedy's Carnitas by Genius Recipes
Asian Dry Rub Baby Back Pork Ribs by cucina di mammina
Chinese Pulled Pork Sandwiches with Kale and Apple Slaw by vvvanessa
Seriously Delicious Ribs by Jennifer Perillo
Ian Knauer’s Sticky Balsamic Ribs by Genius Recipes
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).
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Written by: Samantha Weiss Hills
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