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The Great Ribs Book Paperback – April 1, 1999
2016 Book Awards
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About the Author
HUGH CARPENTER teaches at cooking schools throughout North America and at his own school in California's Napa Valley. TERI SANDISON is an award-winning food photographer. They are the authors of the HOT and FAST series of books. This is their twelfth cookbook. They live in Oakville, California.
Top Customer Reviews
Be ready to make a tough decision though - which recipe to do first. There are mouth-watering pictures of almost every recipe, and so far, we have not found one we didn't like. This is a cookbook that rib lovers will want to work their way through from cover to cover this summer.
My family's favorite so far is the Carolina Barbecued Ribs (bottom photo - back cover). These have both a rub and a mop and will take you to straight to "Hog Heaven". (If you have little ones or don't like spicy, cut back on the chili powder for this one. It's pretty hot.)
I own LOTS of rib recipe books and this one is by far the best. It's packed with at least one full summer of the best rib-tasting you'll ever enjoy, but you'll return to the recipes in this book again and again.
Each recipe is complete unto itself. It includes the rib type, rib preparation, recommended cooking technique, a rub, the mop, sauces, serving suggestion, etc. The recipes are simple and easy to follow. Kudos to the the kitchen testing staff. Of note is that most recipes can be done simply in an oven, and do not not require a smoker.
This is a good example of a cookbook that focuses on only one subject. It does a very good and very thorough job covering its subject.
My complaint here is that the book will not lay open flat in the kitchen when you are doing the recipes.
The recipes are reliable, and you will love the flavors. Highly recommended.
greg leaf glorieta, new mexico
This is not the worst cook book I've ever seen. It has lots of pretty pictures and I don't doubt that many of the recipes would produce good results if I were ever inclined to spend an afternoon smoking some funky oriental ribs. But of course, I'm more into the kind of ribs that go good with beer, beans and blues music.
The first thirty or so pages are worth reading and are the only reason I give this book any stars. In these pages you will find good solid instructions on how to select and prep your ribs for cooking. You will also learn the basics on grilling, broiling, braising and smoking. You are steered away from committing such sins as parboiling your ribs before tossing them on the grill. These pages are good, but not worth the price of the book.
Consequently, I wouldn't recommend this book to anyone except perhaps someone who aleady knows how to make awesome ribs but wants to try something new and completely different.
Our favorite recipes so far, Mahogany Glazed Ribs, Thai Red Curry Sauce, Spicy Ribs in Lemongrass Honey Glaze, Ribs with Fiery Mango Marinade and our last adventure, Balsamic Vinegar, Soy, Honey Mustard Ribs. Seriously.... You want this book!!
Most Recent Customer Reviews
I bought this for a friend of mine. Live the Louisiana rib style recipe the best!Published 10 months ago by ian
great recipes would highly recommend some great ones for when family is over or just for a date or a day after fishing sitting around with a beer telling stories with friends.Published 14 months ago by ryan p
There was a tear on the right hand corner and left a white mark on a balck cover - could not offer as a giftPublished on April 21, 2014 by Danielle Serret
I learned some new techniques and recipies. I only wish they provided more pictures of the results. Overall great book for someone wanting to learn some new tricks.Published on February 5, 2014 by Almccall77
I just picked up "The Great Ribs Book" on impulse just because of the author, Hugh Carpenter with photographer Teri Sandison. Read morePublished on June 10, 2012 by Eileen Westgate
I ordered this book because I borrowed a copy from a friend. I prepared ribs using one of the recipes in the book and it turned out fabulous. Read morePublished on July 31, 2009 by Amazon Customer
This is my go-to book for ribs, doesn't matter what kind: baby back, spare ribs, country style, it has it all. This book makes it very easy to serve up great tasting ribs. Read morePublished on March 16, 2009 by Pi-E