Mix all ingredients in a large bowl using a whisk to incorporate and break up any large chunks of sugar. This barbecue rub will keep for months if stored in a cool, dry place, so consider making a ...

The ribs are soaked in a delicious marinade for at least eight hours. This allows the meat to soak in all the flavors, resulting in tender ribs with a delicious flavor. Therefore, it’s best to begin ...

The recipe is from Merle Ellis, who used to host a TV show called "The Butcher." The only modification Rock made was to season the ribs with salt and cayenne pepper; you can add your favorite Cajun or ...

In a glass measure, combine all the marinade ingredients. Remove half of the marinade and set it aside in the refrigerator. Place the ribs in a sealable plastic bag. You can fold them or cut them in ...

Television personality, chef and restaurateur Leah Cohen is stopping by the TODAY kitchen to share some of her go-to summer barbecue recipes. She shows us how to make grilled baby back ribs with a ...

Summer doesn’t mean having to skip hot meals. Ree Drummond, the host of The Pioneer Woman, has a way around heating up the kitchen and the rest of the house. She uses a slow cooker, instead of the ...

There are a few ingredients that I now keep safely up my sleeve and add to my food only as an absolute last resort. I do this because I know that if I were left to my own devices, I would probably use ...

Although my wife is normally not an aficionado of roast beef, she loves this recipe. The spicy rub — garlic, ginger, sugar, soy sauce, cayenne, dry mustard, and paprika — is the reason why. —Jacques ...

Pairings matches up a Pellegrini zin with some Korean-style barbecued ribs. Heads up, zin lovers! Our Wine of the Week, Pellegrini 2018 Alexander Valley Carlin Vineyard Zinfandel, $35, will thrill you ...