Raichlen on Ribs, Ribs, Outrageous Ribs

( 1 )

Overview


A virtual rib clinic: The rib fanatic's field guide. Eight essential techniques for prepping and cooking. The six great live-fire methods, beginning with direct grilling. Tips for taking your ribs to the competition level (even in your own backyard). Plus 27 sauces, 15 sides, and of course the meat of the matter: ribs in all their variety, from First-Timer's to pineapple-marinated "dinosaur bones" (beef ribs) to Jamaican jerk spareribs to award-winning pastramied short ribs. Now you can never have too much of a ...
See more details below
Available through our Marketplace sellers.
Other sellers (Paperback)
  • All (54) from $1.99   
  • New (12) from $3.68   
  • Used (42) from $1.99   
Close
Sort by
Page 1 of 2
Showing 1 – 10 of 12 (2 pages)
Note: Marketplace items are not eligible for any BN.com coupons and promotions
$3.68
Seller since 2010

Feedback rating:

(939)

Condition:

New — never opened or used in original packaging.

Like New — packaging may have been opened. A "Like New" item is suitable to give as a gift.

Very Good — may have minor signs of wear on packaging but item works perfectly and has no damage.

Good — item is in good condition but packaging may have signs of shelf wear/aging or torn packaging. All specific defects should be noted in the Comments section associated with each item.

Acceptable — item is in working order but may show signs of wear such as scratches or torn packaging. All specific defects should be noted in the Comments section associated with each item.

Used — An item that has been opened and may show signs of wear. All specific defects should be noted in the Comments section associated with each item.

Refurbished — A used item that has been renewed or updated and verified to be in proper working condition. Not necessarily completed by the original manufacturer.

New
PAPERBACK New 0761142118 Friendly Return Policy. A+++ Customer Service!

Ships from: Philadelphia, PA

Usually ships in 1-2 business days

  • Canadian
  • International
  • Standard, 48 States
  • Standard (AK, HI)
  • Express, 48 States
  • Express (AK, HI)
$3.68
Seller since 2014

Feedback rating:

(282)

Condition: New
PAPERBACK New 0761142118 XCITING PRICES JUST FOR YOU. Ships within 24 hours. Best customer service. 100% money back return policy.

Ships from: Bensalem, PA

Usually ships in 1-2 business days

  • Canadian
  • International
  • Standard, 48 States
  • Standard (AK, HI)
  • Express, 48 States
  • Express (AK, HI)
$3.68
Seller since 2011

Feedback rating:

(753)

Condition: New
PAPERBACK New 0761142118 SERVING OUR CUSTOMERS WITH BEST PRICES. FROM A COMPANY YOU TRUST, HUGE SELECTION. RELIABLE CUSTOMER SERVICE! ! HASSLE FREE RETURN POLICY, SATISFACTION ... GURANTEED**** Read more Show Less

Ships from: Philadelphia, PA

Usually ships in 1-2 business days

  • Canadian
  • International
  • Standard, 48 States
  • Standard (AK, HI)
  • Express, 48 States
  • Express (AK, HI)
$3.68
Seller since 2009

Feedback rating:

(2403)

Condition: New
2006-05-15 Paperback New 0761142118 Ships Within 24 Hours. Tracking Number available for all USA orders. Excellent Customer Service. Upto 15 Days 100% Money Back Gurantee. Try ... Our Fast! ! ! ! Shipping With Tracking Number. Read more Show Less

Ships from: Bensalem, PA

Usually ships in 1-2 business days

  • Canadian
  • International
  • Standard, 48 States
  • Standard (AK, HI)
  • Express, 48 States
  • Express (AK, HI)
$3.68
Seller since 2010

Feedback rating:

(704)

Condition: New
PAPERBACK New 0761142118! ! ! ! BEST PRICES WITH A SERVICE YOU CAN RELY! ! !

Ships from: Philadelphia, PA

Usually ships in 1-2 business days

  • Canadian
  • International
  • Standard, 48 States
  • Standard (AK, HI)
  • Express, 48 States
  • Express (AK, HI)
$3.68
Seller since 2014

Feedback rating:

(425)

Condition: New
PAPERBACK New 0761142118! ! KNOWLEDGE IS POWER! ! ENJOY OUR BEST PRICES! ! ! Ships Fast. All standard orders delivered within 5 to 12 business days.

Ships from: Southampton, PA

Usually ships in 1-2 business days

  • Canadian
  • International
  • Standard, 48 States
  • Standard (AK, HI)
  • Express, 48 States
  • Express (AK, HI)
$5.26
Seller since 2010

Feedback rating:

(387)

Condition: New
2006-05-15 Paperback New New, unread book with light shelf wear.

Ships from: Amherst, NY

Usually ships in 1-2 business days

  • Canadian
  • International
  • Standard, 48 States
  • Standard (AK, HI)
  • Express, 48 States
  • Express (AK, HI)
$15.98
Seller since 2008

Feedback rating:

(281)

Condition: New
0761142118 New item in stock, may show minimal wear from storage. No remainder mark. I ship daily and provide tracking! 100% Money Back Guarantee!

Ships from: FORT MYERS, FL

Usually ships in 1-2 business days

  • Canadian
  • International
  • Standard, 48 States
  • Standard (AK, HI)
  • Express, 48 States
  • Express (AK, HI)
$15.98
Seller since 2014

Feedback rating:

(3)

Condition: New
PAPERBACK New 0761142118 New item in stock, may show minimal wear from storage. No remainder mark. I ship daily and provide tracking! 100% Money Back Guarantee!

Ships from: LEHIGH ACRES, FL

Usually ships in 1-2 business days

  • Canadian
  • International
  • Standard, 48 States
  • Standard (AK, HI)
  • Express, 48 States
  • Express (AK, HI)
$29.50
Seller since 2007

Feedback rating:

(3000)

Condition: New
2011 Paperback New -May have label on cover and remainder mark.

Ships from: San Jose, CA

Usually ships in 1-2 business days

  • Canadian
  • International
  • Standard, 48 States
  • Standard (AK, HI)
  • Express, 48 States
  • Express (AK, HI)
Page 1 of 2
Showing 1 – 10 of 12 (2 pages)
Close
Sort by
Sending request ...

Overview


A virtual rib clinic: The rib fanatic's field guide. Eight essential techniques for prepping and cooking. The six great live-fire methods, beginning with direct grilling. Tips for taking your ribs to the competition level (even in your own backyard). Plus 27 sauces, 15 sides, and of course the meat of the matter: ribs in all their variety, from First-Timer's to pineapple-marinated "dinosaur bones" (beef ribs) to Jamaican jerk spareribs to award-winning pastramied short ribs. Now you can never have too much of a good thing.
Read More Show Less

Editorial Reviews

From Barnes & Noble
Nobody can contest Steve Raichlen's BBQ credentials, after the success of his Barbecue! Bible! books. Now, with almost alarming gusto, the grilling guru concentrates his award-winning expertise on ribs, ribs, and even more ribs: babybacks; spare ribs; short ribs; long ribs; pork ribs; beef ribs; lamb ribs. Typically, Raichlen doesn't leave you toiling alone in the kitchen: In addition to 75 mouthwatering, rib-rocking recipes, he offers entertaining tutorials on cooking techniques, sauces, mops, and rubs.
Publishers Weekly
Grillmaster Raichlen (The Barbecue Bible; etc.) believes "[t]he rib is surely the most perfect morsel of meat known to man. Most of the world's great food cultures back me on this." To wit, he points to the gastronomy of Argentina, Brazil, Italy, China, Korea and, of course, America. Yet many of the people who attend Raichlen's Barbecue University tell him the thought of cooking ribs intimidates them. While the task isn't complicated, Raichlen admits, a solid grasp of technique, tradition, lore and science can help anyone prepare "the perfect bones." In his casual, friendly manner, Raichlen takes readers through the ins and outs of ribs, with anatomy lessons explaining the difference between various cuts of ribs (like baby backs and rib tips) and instructions on trimming and peeling; seasoning or marinating; and mopping and saucing. He covers direct grilling, smoke-roasting, smoking and spit-roasting (and their variations), with advice on which kinds of ribs are best suited to each method. After an overview of tools and accessories, it's on to the 75 recipes in all their carnivorous glory. From First-Timer's Ribs ("the foolproof recipe that gives you competition-quality bones every time") to Grandpa's Barbecued Pastramied Short Ribs, Raichlen's got ribs-as well as all the necessary sides and sauces-covered. (Apr. 24) Copyright 2006 Reed Business Information.
Read More Show Less

Product Details

  • ISBN-13: 9780761142119
  • Publisher: Workman Publishing Company, Inc.
  • Publication date: 5/24/2006
  • Pages: 298
  • Product dimensions: 4.63 (w) x 8.96 (h) x 0.75 (d)

Meet the Author

Steven Raichlen

Steven Raichlen is America’s “master griller” (Esquire). His books have won James Beard and IACP awards and his last, Planet Barbecue!, was a New York Times bestseller. Articles by him appear regularly in The New York Times, Food & Wine, and Bon Appétit, and for the past dozen years he teaches the sold-out Barbecue University, first at the Greenbrier and currently at the Broadmoor in Colorado Springs. He and his wife live in Miami and on Martha’s Vineyard, Massachusetts.
Read More Show Less

Table of Contents


CONTENTS

Introduction: The Popular Choice
Ribs 101 (p. 5)
An Anatomy Lesson: Know Your Ribs(p. 6)
Eight Essential Techniques for Prepping & Cooking Ribs (p. 17)
How to Cook Ribs: Six Great Live-Fire Techniques(p. 21)
How to Make Grill-Quality Ribs Indoors (p. 26)
How to Set Up a Grill (p. 29)
What to Cook Your Ribs On: A Quick Guide to Grills and Smokers (p. 39)
Tools and Accessories for Cooking Ribs (p. 48)
Pork Baby Backs (p. 53)
Hands down, this is America’s favorite rib, here cooked to glorious perfection. From the deliciously simple First-Timer’s Ribs to the Maple-Glazed Ribs of Quebec to Chinatown Ribs, Buccaneer Baby Backs, Peanut Butter Ribs, and Porkosaurus Memphis in May Championship Ribs—these are ribs at their finest.
Beyond Baby Backs: Pork Spareribs, Country-Style Ribs, and Rib Tips (p. 143)
There’s much more to pork ribs than baby backs. Fire up the grill and test out Jamaican Jerk Spareribs, Milk and Honey Spareribs, BB’s Rib Tips, and Country-Style Ribs with Chilean Pepper Sauce.
Beef Ribs (p. 173)
Short ribs, long ribs, veal ribs, bison ribs—they’re all here. Feast on Lone Star Beef Ribs, Rabbi’s Ribs, Grandpa’s Barbecued Pastramied Short Ribs, Rotisserie Veal Ribs with Herbes de Provence, and Bison Ribs with Cabernet Sauvignon Barbecue Sauce. All delectable.
Lamb Ribs (p. 221)
Lamb ribs turn up often on the world’s barbecue trail. For a Mediterranean touch, grill Lamb Ribs with Garlic and Mint. And wait until you try them tandoori style with Indian spices, or with ginger, rum, and pineapple as they do in Australia. To really heat things up, serve the North African “Méchoui” of Lamb Ribs with a spicy Harissa, then turn to the Drinks chapter to cool things off.
Side Dishes (p. 241)
Some may wish to feast on ribs alone, but that would mean missing out on Grilled Corn with Barbecue Butter, Smoke-Roasted Sweet Potatoes, Molasses Mustard Baked Beans, and Fennel Slaw—and that would be too much to sacrifice.
Drinks and Desserts (p. 263)
Ribs and beer—what could be better? How about a Dark and Stormy or a Guadeloupean Rum Punch or a glass of White Sangria? Want something a little less high-test? Try Minted Lemonade or Half-and-Halfs. And for dessert, there are Molasses and Spice Grilled Bananas, a Grilled Peach Caramel Sundae, or Grilled Fruit-and-Pound-Cake Kebabs. Perfect!

Read More Show Less

Preface

The Popular Choice

The rib is surely the most perfect morsel of meat known to man. Most of the world's great food cultures back me on this. The Chinese have their lacquered sugar and soy spareribs. Argentineans prefer tira de asado, simply seasoned, crustily grilled, crosscut beef ribs. Koreans favor kalbi kui, slicing short ribs paper-thin, grilling them over charcoal, and serving them wrapped in lettuce leaves with a high-voltage array of panchan (pickled vegetables) and spicy condiments. Italians slow-cook pork spareribs with the age-old Mediterranean trinity of rosemary, garlic, and wine. Even lesser-known food cultures have their rib specialties, from Norway's pinnekjøtt —salted lamb ribs served with mashed rutabagas—to Brazil, where they marinate baby backs and expertly cook them on a rotisserie.

This doesn't begin to address the multiplicity of ribs enjoyed in the United States. If ribs are an article of faith in much of the world, in America they've evolved into a full-blown "religion." There are "sects" (adherents of spareribs, baby back ribs, or beef ribs, for example). There are "dogmas," including the best way to cook ribs, from smoking to indirect grilling to direct grilling. There are even "heresies," such as boiling, braising, or mirowaving ribs before putting them on the grill (for an overview of the great rib debates, see page 59). But there are two points on which just about every American barbecue buff can agree: No self-respecting cookout is complete without some sort of rib. And when it comes to flavor and the pure, unadulterated enjoyment of eating barbecue, ribs are hard to beat.

What accounts for the rib's near universal popularity? I think there are a number of factors. First, meat that's next to the bone tends to be the best marbled and the most flavorful, and no other cut offers a higher proportion of bone to meat. Second, the rib bones give the meat structure, presenting a broad surface to smoke and fire and keeping the meat from shriveling up on the grill. Third, there's the sheer versatility of ribs, from ubiquitous pork and beef to the more rarified lamb, veal, and bison. Fourth, ribs can be cooked using myriad methods, including smoking, indirect grilling, direct grilling, braising, stewing, and spit roasting. Many pit masters employ sizzling them on the grill to brown them. And portion sizes vary widely, ranging from the delicate single-or double-bone portions served by robatayaki (mixed grill) masters in Japan to the plate-burying slabs we'e come to expect from pit masters in the United States.

Finally, ribs are just unabashedly fun to eat, evoking the memory of our cave-dwelling ancestors roasting meats over open fires and devouring them with no more finery than their bare hands (Admit it: Part of the perennial pleasure of ribs is that you get to eat them with your fingers.) A rack of ribs—fragrant with spice, dark with smoke, glistening with fat and sauce—is the very embodiment of the spirit of barbecue.

Why I Wrote this Book

This book has been "simmering" on my metaphorical back burner almost since the day I started writing about barbecue. But it really came into focus a few years ago when we ran a Lip-Smackin' Rib Recipe Contest on the www.barbecuebible.com Web site. I expected dozens, maybe hundreds of responses. We received literally thousands. I anticipated the predictable pork and beef ribs. We got recipes for lamb ribs, veal ribs, even venison ribs. I thought I'd see the usual barbecue rub and/or red sauce ribs in the style of Memphis or Kansas City. There were recipes seasoned with everything from Dr. Pepper soda to coffee, black tea, green tea, chai tea, cherry juice, and ...gasp!...Hershey's chocolate sauce.

The sheer number of entries and the ingenuity of the recipes led me to realize two things: Americans in general (and the www.barbecuebible.com community in particular) are even more obsessed with ribs than I knew. And, when it comes to mixing up rubs and concoting basting and barbecue sauces for ribs, no ingredient is off-limits, no flavor combination is too outlandish.

But, despite the popularity of these meaty staves, a surprising number of people are intimidated by the prospect of cooking ribs. (Granted, there is a lot of confusion surrounding ribs —how to season them, cook them, and serve them.) Whenever I teach a session of Barbecue University, I conduct an informal poll to see what dishes my students would most like to learn to make. Topping the list are how to grill fish and steak, and above all, how to grill the perfect ribs.

So, what will you find in this book? A complete crash course on the art of grilling and smoking ribs, including how to recognize the different cuts (and what to look for when buying them). A review of the various cooking methods, plus how and when to use each. And, of course, how to make rubs, the various spice pastes, marinades, mop and finishing sauces, basting mixtures and glazes, and all manner of barbecue sauces—and what they're best for.

Read More Show Less

Introduction

The Popular Choice

The rib is surely the most perfect morsel of meat known to man. Most of the world's great food cultures back me on this. The Chinese have their lacquered sugar and soy spareribs. Argentineans prefer tira de asado, simply seasoned, crustily grilled, crosscut beef ribs. Koreans favor kalbi kui, slicing short ribs paper-thin, grilling them over charcoal, and serving them wrapped in lettuce leaves with a high-voltage array of panchan (pickled vegetables) and spicy condiments. Italians slow-cook pork spareribs with the age-old Mediterranean trinity of rosemary, garlic, and wine. Even lesser-known food cultures have their rib specialties, from Norway's pinnekjott --salted lamb ribs served with mashed rutabagas--to Brazil, where they marinate baby backs and expertly cook them on a rotisserie.

This doesn't begin to address the multiplicity of ribs enjoyed in the United States. If ribs are an article of faith in much of the world, in America they've evolved into a full-blown "religion." There are "sects" (adherents of spareribs, baby back ribs, or beef ribs, for example). There are "dogmas," including the best way to cook ribs, from smoking to indirect grilling to direct grilling. There are even "heresies," such as boiling, braising, or mirowaving ribs before putting them on the grill (for an overview of the great rib debates, see page 59). But there are two points on which just about every American barbecue buff can agree: No self-respecting cookout is complete without some sort of rib. And when it comes to flavor and the pure, unadulterated enjoyment of eating barbecue, ribs are hard to beat.

What accounts forthe rib's near universal popularity? I think there are a number of factors. First, meat that's next to the bone tends to be the best marbled and the most flavorful, and no other cut offers a higher proportion of bone to meat. Second, the rib bones give the meat structure, presenting a broad surface to smoke and fire and keeping the meat from shriveling up on the grill. Third, there's the sheer versatility of ribs, from ubiquitous pork and beef to the more rarified lamb, veal, and bison. Fourth, ribs can be cooked using myriad methods, including smoking, indirect grilling, direct grilling, braising, stewing, and spit roasting. Many pit masters employ sizzling them on the grill to brown them. And portion sizes vary widely, ranging from the delicate single-or double-bone portions served by robatayaki (mixed grill) masters in Japan to the plate-burying slabs we'e come to expect from pit masters in the United States.

Finally, ribs are just unabashedly fun to eat, evoking the memory of our cave-dwelling ancestors roasting meats over open fires and devouring them with no more finery than their bare hands (Admit it: Part of the perennial pleasure of ribs is that you get to eat them with your fingers.) A rack of ribs--fragrant with spice, dark with smoke, glistening with fat and sauce--is the very embodiment of the spirit of barbecue.

Why I Wrote this Book

This book has been "simmering" on my metaphorical back burner almost since the day I started writing about barbecue. But it really came into focus a few years ago when we ran a Lip-Smackin' Rib Recipe Contest on the www.barbecuebible.com Web site. I expected dozens, maybe hundreds of responses. We received literally thousands. I anticipated the predictable pork and beef ribs. We got recipes for lamb ribs, veal ribs, even venison ribs. I thought I'd see the usual barbecue rub and/or red sauce ribs in the style of Memphis or Kansas City. There were recipes seasoned with everything from Dr. Pepper soda to coffee, black tea, green tea, chai tea, cherry juice, and ...gasp!...Hershey's chocolate sauce.

The sheer number of entries and the ingenuity of the recipes led me to realize two things: Americans in general (and the www.barbecuebible.com community in particular) are even more obsessed with ribs than I knew. And, when it comes to mixing up rubs and concoting basting and barbecue sauces for ribs, no ingredient is off-limits, no flavor combination is too outlandish.

But, despite the popularity of these meaty staves, a surprising number of people are intimidated by the prospect of cooking ribs. (Granted, there is a lot of confusion surrounding ribs --how to season them, cook them, and serve them.) Whenever I teach a session of Barbecue University, I conduct an informal poll to see what dishes my students would most like to learn to make. Topping the list are how to grill fish and steak, and above all, how to grill the perfect ribs.

So, what will you find in this book? A complete crash course on the art of grilling and smoking ribs, including how to recognize the different cuts (and what to look for when buying them). A review of the various cooking methods, plus how and when to use each. And, of course, how to make rubs, the various spice pastes, marinades, mop and finishing sauces, basting mixtures and glazes, and all manner of barbecue sauces--and what they're best for.
Read More Show Less

Customer Reviews

Average Rating 5
( 1 )
Rating Distribution

5 Star

(1)

4 Star

(0)

3 Star

(0)

2 Star

(0)

1 Star

(0)

Your Rating:

Your Name: Create a Pen Name or

Barnes & Noble.com Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & Noble.com that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & Noble.com does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at BN.com or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

  • - HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
  • - Time-sensitive information such as tour dates, signings, lectures, etc.
  • - Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
  • - Comments focusing on the author or that may ruin the ending for others
  • - Phone numbers, addresses, URLs
  • - Pricing and availability information or alternative ordering information
  • - Advertisements or commercial solicitation

Reminder:

  • - By submitting a review, you grant to Barnes & Noble.com and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Noble.com Terms of Use.
  • - Barnes & Noble.com reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & Noble.com also reserves the right to remove any review at any time without notice.
  • - See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend

Recommend other products that relate to your review. Just search for them below and share!

Create a Pen Name

Your Pen Name is your unique identity on BN.com. It will appear on the reviews you write and other website activities. Your Pen Name cannot be edited, changed or deleted once submitted.

 
Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously
Sort by: Showing 1 Customer Reviews
  • Posted May 8, 2010

    Raichlen scores again

    Here is the book that eliminates all the past hand me down guesses, trials, opinions and smoked disasters. You get the inside knowledge of what ribs are. This is followed by preparation, grills, techniques and even sides to go with your tribute to cooking and eating pleasure. Most books give one aspect of the grilled product a polite wave but this book is a swan dive into rib heaven. Beef or pork ribs, foreign or domestic flavors, first timer or smoke choked veteran, all your needs are all here covered completely with love and humor. Rib lover, this is your book. I can't believe I've overlooked it for several years. My penitence is over, my rib pleasure is at hand!

    Was this review helpful? Yes  No   Report this review
Sort by: Showing 1 Customer Reviews

If you find inappropriate content, please report it to Barnes & Noble
Why is this product inappropriate?
Comments (optional)