Best Ribs Ever: A Barbecue Bible Cookbook: 100 Killer Recipes

by Steven Raichlen
Workman, 320pp., $13.95 (paper)

Raichlen’s newest cookbook is an update of the meaty bone matter from his 2006 rib book, with revised information and some new recipes added. Like its predecessor, it is a well-balanced cookbook loaded with ribalicious wisdom and rock-solid recipes. He starts the book with anatomy FAQs about every kind of rib possible, followed by techniques, tools, heat management, and equipment. The best part of the book, though, is the recipes, which cover a world of creative rib preparations. Raichlen prefaces each recipe with plate-loads of information pertinent to the dish, followed by useful “rib tips.” Each recipe is flawlessly written, with cooking method, yield, and advanced preparation clearly defined. The proof is in the tasting; these recipes produce delicious food.

Examples include the meltingly tender Indian tandoori-style lamb ribs, luscious pork ribs marinated in cherry lambic, glazed with cherry sauce, several succulent international styles of beef short ribs (the Rolls Royce of ribs), Chamorro-style spareribs from Guam (so elegantly simple yet loaded with big flavor), tempting Thai-inspired ribs marinated in mead and lemongrass; but no taste can compare with the ambrosial milk and honey ribs, a riff on Italy’s mouthwatering milk-braised pork. There are enough fantastic recipes to keep you busy eating well for a year. If you barbecue or grill ribs, Best Ribs Ever will earn back its modest cover price many, many times over.

This article appears in August 10 • 2012.

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Mick Vann is a retired Austin chef who is a food writer and restaurant critic, cookbook author, restaurant consultant, and recipe developer. He moonlights as a University of Texas horticulturist with a propensity for ethnic eats and international food, particularly of the Asian persuasion, but he also knows his way around a plate of soul food or barbecue.