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23 Must Try Pork Ribs in NYC

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Here are 23 pork ribs to try in NYC. Some are smoked, some are grilled, some are braised, and some are roasted. They are all delicious.

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Note: Restaurants on this map are listed geographically.
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Beast of Bourbon

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St. Louis style barbecue ribs.

Big Wong King 大旺

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The St. Louis style Chinese ribs are cut into riblets at this Chinatown mainstay.

Daisy May's BBQ

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Famed pit master Adam Perry Lang may be long gone here but the Memphis style dry ribs remain on the menu and are one of the better examples of the form found in NYC.

Delaney Barbecue: BrisketTown

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Owner Daniel Delaney and chef/pitmaster Philip Powers turn out Texas style pork spare ribs that more than hold their own against those from the Lone Star State.

Chef/pitmaster Will Horowitz turns out hickory smoked St Louis style ribs.

Fletcher's Brooklyn Barbecue

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Pitmaster Matt Fisher turns out a textbook version of St.Louis style barbecue ribs. Fisher formerly worked at the dearly departed R.U.B. barbecue, founded by "the baron of barbecue" Paul Kirk, and he honors the tradition here.

[Bill Wadman]

Full House Cafe

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Find Wu Xi–style spare ribs here, made in the red cooking style.

[Robert Sietsema]

Georgia's Eastside BBQ

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These baby back ribs are not smoked, but rather roasted with beer and then finished on the grill.

Glaze Teriyaki Grill

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These St. Louis style braised and grilled ribs come doused in a Japanese style barbecue sauce. It's a low barrier of entry at $5 for two ribs with rice.

Great N.Y. Noodletown

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You can find reliable, old-school St. Louis cut Chinese ribs at this Chinatown staple.

Hillstone

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Once called "knife and fork ribs," the name has been changed to "campfire barbecue ribs" which is only a partially accurate description. The ribs are not barbecued with smoke, but are grilled and then slathered in a barbecue sauce.

Hometown Bar-B-Que

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The baby back ribs here would make famed barbecue pitmaster Mike Mills proud. He taught Hometown's owner/pit master Bill Durney the art of the rib, and it shows.

Hop Kee

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A fine example of St Louis style Chinese pork ribs.

Jeepney Filipino Gastropub

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Jeepeny serves baby back ribs doused in a viscous banana ketchup.

Kaia Wine Bar

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Find pork two ways at this east side South African wine bar. One variety is called the "bark ribbetjies honey-rooibos tea ribs."

[Robert Sietsema]

Chef Soulayphet Schwader serves spare ribs in the Ping-Sien-Moo style. He uses Berkshire hogs and serves the ribs with smashed long beans and cherry tomatoes.

Meadowsweet

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Chef Polo Dobkin braises St. Louis style ribs for three hours, then allows the ribs to cool and reabsorb some of the liquid before smoking them for an hour over hickory wood. They are then finished on the grill and slathered with a bourbon barbecue sauce.

Mighty Quinn's BBQ

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Mighty Quinn's BBQ serves a world class barbecue spare rib, slathered after smoking in pitmaster Hugh Mangum's "Texalina" style sauce.

Nam Cafe

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Nam serves grilled baby back ribs marinated in five spices, with a garnish of crushed peanuts.

Neon serves up Malaysian style deep fried spare ribs, cut into riblets.

RedFarm

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Ed Schoenfeld and Joe Ng serve up what is arguably the highest expression of the classic Chinese St. Louis style rib at RedFarm.

Roberta's Pizza

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These lunch-only smoked ribs come with a honey vinegar and togarashi.

Tacos Morelos

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Find baby back ribs served in pipian, a green pumpkinseed sauce, at this East Village brick and mortar location of the popular taco truck,

[Robert Sietsema]

Beast of Bourbon

St. Louis style barbecue ribs.

Big Wong King 大旺

The St. Louis style Chinese ribs are cut into riblets at this Chinatown mainstay.

Daisy May's BBQ

Famed pit master Adam Perry Lang may be long gone here but the Memphis style dry ribs remain on the menu and are one of the better examples of the form found in NYC.

Delaney Barbecue: BrisketTown

Owner Daniel Delaney and chef/pitmaster Philip Powers turn out Texas style pork spare ribs that more than hold their own against those from the Lone Star State.

Duck's

Chef/pitmaster Will Horowitz turns out hickory smoked St Louis style ribs.

Fletcher's Brooklyn Barbecue

Pitmaster Matt Fisher turns out a textbook version of St.Louis style barbecue ribs. Fisher formerly worked at the dearly departed R.U.B. barbecue, founded by "the baron of barbecue" Paul Kirk, and he honors the tradition here.

[Bill Wadman]

Full House Cafe

Find Wu Xi–style spare ribs here, made in the red cooking style.

[Robert Sietsema]

Georgia's Eastside BBQ

These baby back ribs are not smoked, but rather roasted with beer and then finished on the grill.

Glaze Teriyaki Grill

These St. Louis style braised and grilled ribs come doused in a Japanese style barbecue sauce. It's a low barrier of entry at $5 for two ribs with rice.

Great N.Y. Noodletown

You can find reliable, old-school St. Louis cut Chinese ribs at this Chinatown staple.

Hillstone