• Spicy gochujang ribs. (Murdoch Books / Mark Roper)Source: Murdoch Books / Mark Roper
From slow-smoked American barbecue and spicy honey chipotle to a baked Australian classic - pack your bibs.
21 Aug 2019 - 11:14 AM  UPDATED 21 Aug 2019 - 11:19 AM


1. American-style smoked ribs

2. Salt and pepper spareribs

There’s enough pork rib diversity in America alone for a dedicated tour, but this is a world tour so we’re cherry-picking a couple of US classics: a simple smoked rib, and a salt and pepper option. They'll go with just about anything - though mac and cheese makes a pretty good side dish.


3. Honey chipotle ribs

Keep the North American theme going with these honey chipotle ribs and a side of mac and cheese Mexicano.


4. Pork and black bean stew (feijoada)

Not ready to roast? This Brazilian pork and black bean stew is a family favourite in its home country and goes great with a few pao de queijo.


5. Sugarcane-glazed pork ribs with smoked and fried eggplant

Spain brings a little sweet, a little meat and some smoky fried eggplant to the party with this sugarcane-glazed pork rib recipe.


6. Baked pork ribs with tomato and mustard

7. Agrodolce-glazed pork ribs

Bring it home with a classic home-style tomato sauce and mustard baked rib a la Matthew Evans, or a sweet tomato-vincotto glaze that’s twice-cooked.


8. Chengdu-style pork spare ribs

You’d be mistaken to think pork ribs are a delicacy of the west. These fiery Chengdu-style ribs include the region’s signature numbing-spicy combination.


9. Caramelised pork ribs

10. Pork ribs braised in young coconut juice (suon ram man)

Other options to serve over rice include these two South-East Asian stars, one sticky and sweet and the other braised in coconut water.


11. Spicy gochujang barbecue baby back ribs

Throw health to the side and get around some Korean-meets-American barbecue with these smoked baby back ribs glazed in spicy gochujang sauce. Wrap them up in melted stringy cheese for an Insta-famous Seoul experience

Spicy gochujang ribs.

Sticky beef short ribs with bourbon-laced barbecue sauce

Slow roasted for 2.5 hours then basted and barbecued, sticky and tender ribs take time, but pay dividends - big time. 

Chilli chicken ribs

Chicken ribs, you say? Yes, they’re real and they’re spectacular. 

Javanese beef ribs (iga penyet)

If it sounds like a palaver to twice-cook these ribs, fear not. They taste sensational and are totally worth the effort. In East Java, when they serve these they literally smash the cooked ribs with the sambal in a large, flat stone mortar to loosen the tender flesh and moosh it up with the tasty sambal. You don’t need to do that, though, in order for these to taste amazing.

Slow-roasted lamb ribs with thyme honey and ouzo glaze

This is a recipe I created with my mother, Eleni and sweet hint - the thyme honey ouzo makes these ribs so moreish.

Lamb ribs with orange, sweet soy and star anise

Heres another pretty simple recipe for you. Trust me, its worth it - my mates still beg for me to make these at every dinner party.

13 tips to making amazing pork ribs
Want to make deliciously messy, tender pork ribs? Melbourne chef Lance Rosen, a pioneer of American-style “low and slow” BBQ in Australia, shows us how.
Beer-barbecued lamb ribs

“Nothing beats inviting some friends around for a flame-grilled feast. I love barbecuing lamb ribs because they’ve got a lovely layer of fat which melts as they cook, adding flavour to the ribs, while keeping the meat moist at the same time.” Rachel Khoo, Rachel Khoo's Kitchen Notebook Melbourne

Barbecued beef ribs (galbi)

Literally meaning ‘rib’ in Korean, galbi refers to a type of barbecued rib dish, usually beef or pork. Galbi barbecue restaurants are found all over Korea, as well as parts of the United States, where there are large Korean communities.

Hunan lamb ribs

While lamb is not commonly eaten in many parts of China, particularly in the south, this dish is a favourite in Hunan, where the ribs are often cooked over a sizzling metal plate. Hunan province, in southern China, is known for its spicy cuisine and for being the birthplace of Chairman Mao, who famously declared that “you can’t be a revolutionary if you don’t eat chillies”. These ribs are first braised until almost tender, and are then encrusted with a mixture of cumin and five-spice powder before being wok-fried with Sichuan peppercorns and chillies.