Raichlen on Ribs, Ribs, Outrageous Ribs
Raichlen on Ribs, Ribs, Outrageous Ribs
It’s a marriage made in BBQ heaven: America’s foremost grilling guru takes on ribs. Baby backs and spare ribs, short ribs and long ribs, pork ribs, beef ribs, lamb ribs, and more—a passionate, single-subject celebration of meaty, smoky, sweet ’n’ spicy, crowd-pleasing, fall-off-the-bone-tender ribs.A perfect rib is the culmination of the griller’s art, and nobody’s better at showing how to put it all together—the tastes, techniques, ingredients, recipes, tips—than Steven Raichlen, award-winning author of Barbecue! Bible, How to Grill, Beer-Can Chicken, and other BARBECUE! BIBLE® books with 3 million copies in print. Here are 75 mouth-watering, repertoire-expanding, rib-rocking recipes: Buccaneer Baby Backs with Rumbullion Barbecue Sauce. Lone Star Barrel Staves. Tandoori Ribs. Maui-Style Short Ribs. Jamaican Jerk Ribs. Thai Sweet Chili Ribs. The Original Dinosaur Ribs. Cousin Dave’s Chipotle Chocolate Ribs. But the book is also a rib clinic: It covers the nine methods for cooking ribs, from direct grilling to spit-roasting. The essential techniques for handling ribs. Key ingredients in making homemade sauces, mops, and rubs. And boxes throughout to help take your rib cookery to the next level—even to the competition level, with tips on how to enter and how to win.
Product Details
Editorial Reviews
From Publishers Weekly
Grillmaster Raichlen (The Barbecue Bible; etc.) believes "[t]he rib is surely the most perfect morsel of meat known to man. Most of the world's great food cultures back me on this." To wit, he points to the gastronomy of Argentina, Brazil, Italy, China, Korea and, of course, America. Yet many of the people who attend Raichlen's Barbecue University tell him the thought of cooking ribs intimidates them. While the task isn't complicated, Raichlen admits, a solid grasp of technique, tradition, lore and science can help anyone prepare "the perfect bones." In his casual, friendly manner, Raichlen takes readers through the ins and outs of ribs, with anatomy lessons explaining the difference between various cuts of ribs (like baby backs and rib tips) and instructions on trimming and peeling; seasoning or marinating; and mopping and saucing. He covers direct grilling, smoke-roasting, smoking and spit-roasting (and their variations), with advice on which kinds of ribs are best suited to each method. After an overview of tools and accessories, it's on to the 75 recipes in all their carnivorous glory. From First-Timer's Ribs ("the foolproof recipe that gives you competition-quality bones every time") to Grandpa's Barbecued Pastramied Short Ribs, Raichlen's got ribs—as well as all the necessary sides and sauces—covered. (Apr. 24)
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From the Back Cover
A virtual rib clinic: The rib fanatic's field guide. Eight essential techniques for prepping and cooking. The six great live-fire methods, beginning with direct grilling. Tips for taking your ribs to the competition level (even in your own backyard). Plus 27 sauces, 15 sides, and of course the meat of the matter: ribs in all their variety, from First-Timer's to pineapple-marinated "dinosaur bones" (beef ribs) to Jamaican jerk spareribs to award-winning pastramied short ribs. Now you can never have too much of a good thing.
About the Author
Steven Raichlen, America's "master griller" (Esquire), is host of PBS's popular series Barbecue University at the Greenbrier. Bon Appétit named him Cooking Teacher of the Year (2003). Four of his five Barbecue! Bible books are Main Selections of The Good Cook club. In addition, he is author of the award-winning Miami Spice: The New Florida Cuisine and other cookbooks. He lives and grills in Coconut Grove, Florida, and on Martha's Vineyard, Massachusetts.
Customer Reviews
Perfect gift for DAD
This is a great gift for the outdoor cook and/or Dad, gives great easy to understand instructions.
RIBS
Shipped fast. Can hardly wait for the ice to melt off the grill to try some of these rib recipes.
Title Promises more than it Delivers
Evidently Raichlen aludes to another book on ribs and this book does not repreat much of what went before. This book is short on info about Pork spare ribs which I consider to be RIBS. The rest including baby back ribs may be nice, but when I see a book with the title of RIBS, RIBS, RIBS I expect the major portion of the material to cover traditional pork spare ribs. This book covers baby back pork ribs, beef ribs, veal ribs, lamb ribs, fish ribs (bet you would really have a craving for those).
Aaron
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