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Thumb_20488_Old Bay Barbecued Pork Chops

Thumb_20488_Old Bay Barbecued Pork Chops

Using leftover drippings from spicy marmalade-glazed game hens gives these barbecued pork chops a deep flavor, enhanced with Old Bay seasoning and beer. This recipe is part of Andrew Schloss's Sunday Dinners.

Thumb_19937_Pomegranate-Glazed Pork Ribs

Thumb_19937_Pomegranate-Glazed Pork Ribs

Thick, meaty St. Louis-style ribs are marinated overnight in a fruity and aromatic mixture that draws on the sweetness of pomegranate molasses and the bright acidity of fresh orange juice. Long, slow cooking makes these ribs tender and succulent and a few moments under the broiler yields a sweet, crusty glaze.

Thumb_10261_Melt-Off-The-Bone Ribs

Thumb_10261_Melt-Off-The-Bone Ribs

These ribs are so good that they’ve ruined any other ribs for me. The secret? It’s not about the sauce. It’s about the tenderness of the meat. And the trick to that is boiling. Read more about this recipe at Cook & Eat.

Thumb_9057_Steamed Spareribs In Black Bean Sauce

Thumb_9057_Steamed Spareribs In Black Bean Sauce

Traditionally, whole black beans are used in this dish. However, they are hard to find outside of Chinese markets. I've substituted with jarred black bean sauce - which you can normally find in any supermarket ethnic section. Read more about this recipe at Steamy Kitchen.

Thumb_11014_First-Timer's Ribs

Thumb_11014_First-Timer's Ribs

These are the ribs that prove you can do it in about 2 hours, start to finish -- and without the dreaded parboiling. Barbecue master Steve Raichlen likes a little chew to the meat, and this "smoke roasting" method, over indirect medium heat instead of the classic low-and-slow approach, is a simple way to get delectable ribs in a reasonable time. Read more about this recipe at the Washington Post.

Thumb_9530_Baby Back Ribs with Asian Orange-Ginger Glaze

Thumb_9530_Baby Back Ribs with Asian Orange-Ginger Glaze

The meat is so tender that it falls off the bone. The sauce is sticky, sweet, tangy, with a little hit of chili -- the Asian version of BBQ sauce. The only drawback is that the ribs cook for 4-6 hours. Read more about this recipe at Steamy Kitchen.