With summer coming to an end, Shawn Osbey, the founder of catering company The Traveling Chef, stops by Studio 1A to share ...

This Smoked Coca Cola BBQ Ribs Recipe may be some of my best ribs to date! I love to use Coca-Cola in my brines, so it w ...

When serving ribs, the sides are just as important. Here’s are our favorite side dishes, hot and cold, that pair with sweet, ...

Nothing hits the spot like pork spare ribs, especially with the rib tip at the top intact, as in this recipe from James Beard Award-winning pitmaster Rodney Scott, in "Rodney Scott's World of BBQ ...

For "wet" style, place them on the grill and baste them with a bottle of BBQ sauce diluted with 1/2 a bottle of beer (or even some bourbon!). Heat through, allowing the sauce to caramelize slightly.

3.5 lbs antibiotic-free pork St. Louis spare ribs, thawed ¼ cup canola oil ½ cup, smoked pecan wood rub or rub of choice Coarse sea salt, to taste 2 cups BBQ sauce ⅔ cup seedless tamarind paste ...

Preheat the oven to 300°F. Line a baking sheet with aluminum foil and set a cooling rack on top. Lay the ribs on the rack in a single layer. Generously apply the rub to all sides. Bake for 2 ½ hours ...

Arrange the ribs on the grill over indirect low heat. Close the grill lid and cook until the ribs are tender, 2½ to 3 hours, turning once or twice (or bake in the oven until tender).

Remove from the oven and let the ribs rest, covered loosely in aluminum foil, for about 10 minutes, and then cut between the bones to separate the individual ribs.