Our Best Fall-Off-The-Bone Rib Recipes Ever

TEXAS-STYLE PORK RIBS

For fall-off-the-bone ribs, we start with a dry rub, then cook the rack low and slow and finish with a no-cook barbecue sauce. This is our new classic, soon to become your go-to recipe. 

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CHAR SIU-STYLE RIBS

These saucy, tasty ribs are inspired by Chinese-style pork char siu. To get the signature ruby red colour, we've used grenadine, but if you don't have any on hand, this recipe will still taste fantastic. For a large crowd, cut ribs into individual portions before serving.

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UNION'S STICKY RIBS

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TAMARIND AND HONEY STICKY RIBS

The tartness of the tamarind tempers the sweetness of honey in these fall-off-the-bone ribs. Serve with a side of creamy potato salad—and make sure you have plenty of napkins on hand! 

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SLOW COOKER CHEATER BARBECUE RIBS

Slow cooking is a foolproof way to achieve melt-in-your-mouth ribs that are tender and moist. Cooking down the leftover juices intensifies the flavours and results in a glossy, sticky glaze.

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SLOW COOKER WHISKY-GLAZED RIBS

Slow-cooked then quickly finished on the grill, sweet and sticky glazed ribs are guaranteed to impress your guests. Pork side ribs are also called St. Louis–style ribs, but back ribs are equally delicious.

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GRILLED KOREAN BEEF RIBS

Thinly sliced Korean-style ribs are meaty and flavourful but require marinating for tenderness. These ribs are often referred to as Miami-style and can usually be found at the butcher's counter. Serve with steamed rice and grilled vegetables.

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MAPLE BOURBON BARBECUED RIBS

You'll have everyone asking for more of these sticky, finger-licking-good ribs.

GRILLED MAPLE MUSTARD SHORT RIBS

We've given Korean short ribs a Canadian touch by marinating them in a sweet, tangy blend of balsamic vinegar, maple syrup and Dijon. Korean-style ribs are sliced super thin, so they soak up the flavours and cook in minutes.

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SLOW COOKER ALOHA SHORT RIBS

Reducing the sauce at the end of the cooking is an essential step to achieving sweet-and-sour short rib nirvana. Serve over white rice and with a drizzle of sriracha if you can stand a little heat. For best results, look for thick, meaty short ribs.

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BALSAMIC-BRAISED BEEF RIBS

Decadent, fork-tender beef ribs are a crowd favourite. English-cut ribs are meaty single portion beef ribs that can be ordered at your butcher's counter; the balsamic vinegar helps moderate their richness. Serve with roasted or mashed potatoes and fresh summer vegetables.

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SLOW COOKER KANSAS RIBS

These ribs are packed with flavour but if you're looking to reduce your sugar intake, substitute a cup of strained tomatoes for the ketchup.

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SLOW-ROASTED CARIBBEAN RIBS

Earthy spiced ribs are delicious plain, but they also go perfectly with this tangy sweet pineapple relish that comes together in minutes. If you're a spice addict, kick up the heat even further by doubling the cayenne.

CANADA'S ULTIMATE BARBECUE-SMOKED RIBS

Saucy spice-rubbed ribs are smoked for an added layer of flavour. Look for wood smoking chips, such as apple or hickory, in the barbecue section of the grocery or hardware store. Be sure to check that your chips are food-safe before grilling.

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