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Raichlen on Ribs, Ribs, Outrageous Ribs

99 Top-notch, Tasty, Truly Tempting Recipes Plus Slaws, Sauces, Baked Beans and More

by Steven Raichlen

Raichlen on Ribs, Ribs, Outrageous Ribs

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

(Updated: 06/18/10 SG)

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