Raichlen on Ribs, Ribs, Outrageous Ribs
Have one to sell? Sell yours here
Tell the Publisher!
I'd like to read this book on Kindle

Don't have a Kindle? Get your Kindle here, or download a FREE Kindle Reading App.

Raichlen on Ribs, Ribs, Outrageous Ribs [Paperback]

Steven Raichlen
4.7 out of 5 stars  See all reviews (45 customer reviews)

Available from these sellers.

‹  Return to Product Overview

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)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

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 is America’s “master griller” (Esquire). His books have won James Beard and IACP awards and his last, Planet Barbecue!, was a New York Times bestseller. Articles by him appear regularly in The New York Times, Food & Wine, and Bon Appe´tit, and for the past dozen years he teaches the sold-out Barbecue University, first at the Greenbrier and currently at the Broadmoor in Colorado Springs. He and his wife live in Miami and on Martha’s Vineyard, Massachusetts.

Excerpt. © Reprinted by permission. All rights reserved.

The Popular Choice

The rib is surely the most perfect morsel of meat known to man. Most of the world's great food cultures back me on this. The Chinese have their lacquered sugar and soy spareribs. Argentineans prefer tira de asado, simply seasoned, crustily grilled, crosscut beef ribs. Koreans favor kalbi kui, slicing short ribs paper-thin, grilling them over charcoal, and serving them wrapped in lettuce leaves with a high-voltage array of panchan (pickled vegetables) and spicy condiments. Italians slow-cook pork spareribs with the age-old Mediterranean trinity of rosemary, garlic, and wine. Even lesser-known food cultures have their rib specialties, from Norway's pinnekjøtt —salted lamb ribs served with mashed rutabagas—to Brazil, where they marinate baby backs and expertly cook them on a rotisserie.

This doesn't begin to address the multiplicity of ribs enjoyed in the United States. If ribs are an article of faith in much of the world, in America they've evolved into a full-blown "religion." There are "sects" (adherents of spareribs, baby back ribs, or beef ribs, for example). There are "dogmas," including the best way to cook ribs, from smoking to indirect grilling to direct grilling. There are even "heresies," such as boiling, braising, or mirowaving ribs before putting them on the grill (for an overview of the great rib debates, see page 59). But there are two points on which just about every American barbecue buff can agree: No self-respecting cookout is complete without some sort of rib. And when it comes to flavor and the pure, unadulterated enjoyment of eating barbecue, ribs are hard to beat.

What accounts for the rib's near universal popularity? I think there are a number of factors. First, meat that's next to the bone tends to be the best marbled and the most flavorful, and no other cut offers a higher proportion of bone to meat. Second, the rib bones give the meat structure, presenting a broad surface to smoke and fire and keeping the meat from shriveling up on the grill. Third, there's the sheer versatility of ribs, from ubiquitous pork and beef to the more rarified lamb, veal, and bison. Fourth, ribs can be cooked using myriad methods, including smoking, indirect grilling, direct grilling, braising, stewing, and spit roasting. Many pit masters employ sizzling them on the grill to brown them. And portion sizes vary widely, ranging from the delicate single-or double-bone portions served by robatayaki (mixed grill) masters in Japan to the plate-burying slabs we'e come to expect from pit masters in the United States.

Finally, ribs are just unabashedly fun to eat, evoking the memory of our cave-dwelling ancestors roasting meats over open fires and devouring them with no more finery than their bare hands (Admit it: Part of the perennial pleasure of ribs is that you get to eat them with your fingers.) A rack of ribs—fragrant with spice, dark with smoke, glistening with fat and sauce—is the very embodiment of the spirit of barbecue.

Why I Wrote this Book

This book has been "simmering" on my metaphorical back burner almost since the day I started writing about barbecue. But it really came into focus a few years ago when we ran a Lip-Smackin' Rib Recipe Contest on the www.barbecuebible.com Web site. I expected dozens, maybe hundreds of responses. We received literally thousands. I anticipated the predictable pork and beef ribs. We got recipes for lamb ribs, veal ribs, even venison ribs. I thought I'd see the usual barbecue rub and/or red sauce ribs in the style of Memphis or Kansas City. There were recipes seasoned with everything from Dr. Pepper soda to coffee, black tea, green tea, chai tea, cherry juice, and ...gasp!...Hershey's chocolate sauce.

The sheer number of entries and the ingenuity of the recipes led me to realize two things: Americans in general (and the www.barbecuebible.com community in particular) are even more obsessed with ribs than I knew. And, when it comes to mixing up rubs and concoting basting and barbecue sauces for ribs, no ingredient is off-limits, no flavor combination is too outlandish.

But, despite the popularity of these meaty staves, a surprising number of people are intimidated by the prospect of cooking ribs. (Granted, there is a lot of confusion surrounding ribs —how to season them, cook them, and serve them.) Whenever I teach a session of Barbecue University, I conduct an informal poll to see what dishes my students would most like to learn to make. Topping the list are how to grill fish and steak, and above all, how to grill the perfect ribs.

So, what will you find in this book? A complete crash course on the art of grilling and smoking ribs, including how to recognize the different cuts (and what to look for when buying them). A review of the various cooking methods, plus how and when to use each. And, of course, how to make rubs, the various spice pastes, marinades, mop and finishing sauces, basting mixtures and glazes, and all manner of barbecue sauces—and what they're best for. --This text refers to an out of print or unavailable edition of this title.
‹  Return to Product Overview