Pork Rib

This Puerto Rican pork stew—loaded with bright and briny flavors like fresh tomatoes and Manzanilla olives—can easily be a part of your weeknight meal rotation.

Low and slow is more than just grillmaster jargon; it’s also an invaluable currency when it comes to grilling truly tender pork spareribs.

If you like your ribs extra saucy, remove them from the grill when they’re ready, baste them one last time with the barbecue sauce, then throw them back on the grill to make them nice and sticky.

I love the notes of cinnamon, nutmeg, and allspice, sweet warming spices in these baby back ribs.

Serve these mouthwatering ribs alongside a simple slaw made with shredded cabbage, lime juice, and avocado oil mayonnaise.

A quick vinaigrette gives watermelon chunks a bit of extra brightness, perfect for pairing with charred ribs and sweet cherry tomatoes.

My fried rice axiom is this: always use a little more ginger than seems appropriate. This is especially true with this fried rice version, enriched with smoky pork and rich bites of sautéed mushrooms.

In the air fryer, you can have tender, pull-apart ribs in a fraction of the traditional time. The spice rub ensures a crunchy, caramelized exterior “shell” as well, so there’s nothing missing here except the hefty barbecue grill and all the mess that comes along with it.

Making a batch of barbecued ribs in the Instant Pot is much faster than doing it on the grill, and you can make them any time of the year.