RAICHLEN ON RIBS, RIBS, OUTRAGEOUS RIBS
By Steven Raichlen

I have to admit to a vested interest in this book. On page 230, the author starts a five page guide to 'Aussie Lamb Ribs with ginger, rum and pineapple barbeque sauce' and I don't think you need to be told who is the 'Australian grill meister' credited as being the source for the recipe.

The way the author presents this recipe is typical of his extraordinary attention to detail and his quest to make the entire process as foolproof as possible for rib cooks of all skill levels.

Steven took my rather confused and imprecise notes and turned it into something sublime. He lists all the ingredients (and offers alternatives for his predominantly American readership) and the things that you need to have handy such as a spray bottle and wood chips. This is followed by a very detailed nine-step process that explains everything from removing the membrane on the back of the ribs to allowing the meat to rest before serving. He also takes the reader through the options of indirect cooking the ribs or slow smoking them.

The book is described as a 'a virtual rib clinic'. It features 99 recipes and takes the reader through all the ins and outs of preparing and cooking the various types of pork ribs, beef, veal and lamb ribs and Steven even touches on fish ribs and tells you how to cook bison ribs (you don't need many of these to feed a crowd!). The author also includes recipes for side dishes that complement ribs such as grilled corn with barbeque butter and molasses mustard baked beans.

The techniques described in the book for cooking 'the most perfect morsel of meat known to man' shows the author at his painstaking best. He describes precisely how anyone can turn out perfect ribs on gas or charcoal grills, kettle barbeques, slow smokers and rotisseries. Even barbecueless apartment dwellers are told how they can produce quality ribs indoors using an oven or stove-top smoker.

ORIGIN: United States
FIRST PUBLISHED: 2006
VERDICT: For rib lovers everywhere.