Christopher B. O'Hara, author of The Bloody Mary, brings you Ribs: A Connoisseur's Guide to Barbecuing and Grilling. With dozens of color photographs and detailed recipes for over a dozen varieties of ribs and sauces, from Carolina baby-backs to Kansas City-style barbeque, this book will teach you how to make great-tasting ribs at home. Learn what cooking techniques work best, including recipes for sauces, rubs, glazes, and marinades. Sample exciting recipes for delectable baby-back, pork, beef ribs, spare ribs, and more. Discover the origins of ribs' regional variations and sources for the most popular prepared sauces. Whether you're braising, smoking, grilling, or barbecuing, you won't want to be without this mouthwatering cookbook. (71/4 X 71/4, 116 pages, color photos)
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Editorial Reviews
Review
O'Hara's book can help even the most citified people feel as though they're in North Carolnia, Kansas City or Texas. -- Publishers Weekly
Ribs will have you ready to stoke up the barbie before the snow's finished melting....an everything-you-want-to-know guide. -- New York Daily News
Ribs will have you ready to stoke up the barbie before the snow's finished melting....an everything-you-want-to-know guide. -- New York Daily News
From the Back Cover
Christopher B. O'Hara, author of The Bloody Mary, brings you Ribs: A Connoisseur's Guide to Barbecuing and Grilling. With dozens of color photographs and detailed recipes for over a dozen varieties of ribs and sauces, from Carolina baby-backs to Kansas City-style barbeque, this book will teach you how to make great-tasting ribs at home. Learn what cooking techniques work best, including recipes for sauces, rubs, glazes, and marinades. Sample exciting recipes for delectable baby-back, pork, beef ribs, spare ribs, and more. Discover the origins of ribs' regional variations and sources for the most popular prepared sauces. Whether you're braising, smoking, grilling, or barbecuing, you won't want to be without this mouthwatering cookbook. (71/4 X 71/4, 116 pages, color photos)
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More About the Author
Christopher B. O'Hara is the author of 6 books, including The Bloody Mary, Ribs: A Connoisseur's Guide to Barbecuing and Grilling, The Ultimate Chili Book, Hot Toddies, Wing It! and Great American Beer. Chris and his books have been featured on the Food Network's "Cooking Today," NBC's "Today Show," CBS's "Early Show" and periodicals including The New York Post, Boston Herald, the Miami Herald, Glamour, Esquire, and Playboy magazine. He lives in Lloyd Harbor, New York with his wife and three children.
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Most Helpful Customer Reviews
9 of 10 people found the following review helpful:
2.0 out of 5 stars
...You're Kidding,
By
Amazon Verified Purchase(What's this?)
This review is from: Ribs: A Connoisseur's Guide to Barbecuing and Grilling (Hardcover)
On page 5, the author admits that he just discovered the difference between grilling and BBQ'ing. What? And he is from the South? Aside from spending the first 20 pages on non-rib essentials (like a full page describing an Apron), I found that the best part of the book was the last 12 pages describing prepared, retail, bottled BBQ sauces. The tone of the center piece pages is set by a picture of pulling ribs out of boiling water. Yuck! While he admits that boiling is not the preferred way of cooking, he suggests that you can produce acceptable ribs in this fashion. I'm sorry, but I'm looking for a much more professional treatment of rib cooking from an expert...
5 of 6 people found the following review helpful:
2.0 out of 5 stars
Nothing special,
By A Customer
Amazon Verified Purchase(What's this?)
This review is from: Ribs: A Connoisseur's Guide to Barbecuing and Grilling (Hardcover)
Here in the deep south, cooking ribs is something of a religious experience. I had to dismiss this book as soon as the author discussed boiling ribs. Boiling ribs is a sacrilige! Any experienced outdoor cook can tell you that - and they can also tell if ribs have been boiled (or parboiled, if you will) prior to placing them in the cooker. Other than this, the other items in the book are common to many other cookbooks. So, there is nothing new or special in this book.
4 of 6 people found the following review helpful:
5.0 out of 5 stars
I love the dry rub!,
By Chris O'Brien (Woodside) - See all my reviews
This review is from: Ribs: A Connoisseur's Guide to Barbecuing and Grilling (Hardcover)
I have got to admit I tried the dry rub recipe and was pleasantly suprised!! The great thing about this book is it shows you how to make ribs in your very own oven, without needing a backyard grill. You will never know the difference between the dry rub and the traditional style ribs! Mr. O'hara also has great recipes for dipping sauces, makes me think that the author of this book spent many years using the trial and error method to perfect his recipe. Whoever did the photography in this book did a great job capturing the rib in all its tasty glory! GREAT BOOK! GREAT RECIPES!! I LOVE YOU MR. O'HARA, My father will really enjoy this one on fathers day!
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Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
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