Raichlen on Ribs

Raichlen on Ribs delivers a focused exploration of rib preparation and cooking techniques from a leading barbecue expert. The book covers beef ribs, pork ribs, lamb ribs and more across 100 recipes from around the world. The content includes step-by-step guidance on selecting meat, trimming, seasoning, smoking, grilling, and sauce-making. Detailed instructions address key elements like temperature control, cooking times, and testing for doneness, accompanied by color photographs demonstrating the techniques. Beyond traditional American barbecue styles, the book features international rib preparations from Korea, Argentina, Jamaica and other global culinary traditions. The recipes range from basic preparations to complex restaurant-style creations. The work reflects broader themes about the universal appeal of ribs across cultures and how this cut of meat connects diverse cooking traditions. Through careful attention to technique and tradition, the book positions ribs as both a casual comfort food and a vehicle for culinary artistry.

Readers appreciate the step-by-step instructions, photos, and variety of rib recipes across different cuisines. Many note that the marinades and rubs produce good results, with one reader saying "the Kansas City Sweet and Smoky Rub became our go-to recipe." Common criticisms include repetitive content from Raichlen's other books and that some recipes require hard-to-find ingredients. Several readers mention the book could be more concise, as similar techniques are explained multiple times. The membrane-removal instructions receive specific praise from beginners. Multiple reviewers credit the book for helping them make restaurant-quality ribs at home. Ratings: Amazon: 4.6/5 (238 reviews) Goodreads: 4.3/5 (89 ratings) Specific critiques from verified purchasers: "Too much basic info repeated from his BBQ Bible" "Some recipes need exotic ingredients not worth buying for one-time use" "Could have included more recipes instead of repeating techniques"

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🔥 Author Steven Raichlen studied medieval cooking in Europe as a Watson Foundation Fellow before becoming a BBQ expert 🍖 The book features over 100 photographs, including step-by-step instructions showing exactly how to trim, season, and cook ribs 🌎 Recipes include diverse styles from around the world, including Korean kalbi, Jamaican jerk ribs, and Portuguese ribs in garlic wine sauce 🏆 Raichlen has won five James Beard Awards and three IACP awards for his cooking and food writing 📺 The techniques in this book were refined during Raichlen's experiences hosting TV shows like "Primal Grill" and "Barbecue University" on PBS