Raichlen on Ribs, Ribs, Outrageous Ribs
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Top-notch, Tasty, Truly Tempting Recipes Plus Slaws, Sauces,
Baked Beans and More
by Steven Raichlen
Few
eating experiences appeal to our primal sensibilities more
than gnawing on a meaty bone that has been seared over open
flames. Steven Raichlen’s Ribs, Ribs, Outrageous
Ribs will sate your inner caveman but won’t shortchange
your inner epicure. Raichlen contends that ribs are the
most loved yet most intimidating barbecue dish to prepare,
and he uses technique, tradition, lore and science to demystify
the process of grilling, smoking and even baking good bones.
The
book charts familiar territory with failsafe recipes for
pork baby back and beef ribs and also bounces around the
globe with lamb ribs from the Near East and Asia and even
fish ribs—the meaty bones of a giant Amazonian fish
called the tambaqui. Sweetly sauced choices include Brazilian
coconut rotisserie ribs, Italian milk and honey spareribs
and Aussie lamb ribs with ginger rum and pineapple sauce.
Among more savory selections are Texas-style salt and pepper
beef ribs, rotisserie veal ribs with herbes de Provence
and bison ribs with Cabernet
sauce. There are even vegetarian celery “ribs”
with smoked cheese and dessert “ribs”—molasses
grilled bananas with a brown sugar rub. A guide to setting
up your grill, a checklist of tools and accessories and
a section on side dishes will have you licking your fingers
in no time.
Reviewed
by Rachel Levin
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