Few dishes are as scrumptious and messy as ribs. Whether pork, beef, lamb or other meat, the tender cut soaks up flavor while maintaining its inherently savory, umami-packed profile. A luscious mouthfeel combined with eat-with-your-hands formatting brings an experiential dimension that a tenderloin or filet can hardly rival.

And as an ideal canvas for any number of flavor combinations, ribs do well with global seasonings, sauces and more. The key is to keep the meat juicy on the inside, whether the outside is crisped up or doused in sauce. Here, five chefs share the inside scoop behind their signature ribs, with flavors ranging from spicy and tangy to salty and sweet and beyond.

This roundup features entries and insights from the 2024 edition of Best of Flavor. Check out all 100 reader-submitted menu inspirations here.