Don't know your Baby Back Ribs from your St Louis-Style Sparerib?
Pork? Beef ? Lamb? Chicken? Which beast is best? There are few things in life more delicious and satisfying than barbecue. And at the centrepiece of barbecue culture are glistening, smoky, slow-cooked racks of ribs.
Ribs are universally loved & found in almost every country's cuisine; but they are most identifiable with America.
Ribs are traditional in the American South - in Texas in particular - where ribs and barbecuing are akin to religion.
The big, bold flavours of ribs bring people together and divide them too.
Different rib types; marinades; rubs and cooking methods can lead to passionate discussions with discerning meat lovers around the BBQ.
What exactly makes a perfect rib? Is it tenderness? Sauce-to- meat ratio? Smokiness? Good charring? BBQ aficionado Adam Roberts weighs in on the debate with this ultimate cookbook on all things that make ribs great.
As co-founder of the Australasian Barbeque Alliance, Roberts is a self-confessed food fanatic and expert on all things ribs.
Unlocking the secrets to this hugely popular cuisine will win everyone over. Ribs aims to promote the low & slow barbeque method.
- Format: Hardback
- Pages: 138 pages
- Publisher: New Holland Publishers
- Publication Date: 01/08/2017
- Category: Cooking with specific gadgets
- ISBN: 9781742579566