Ribs recipes with low and slow BBQ Guide
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 Barbecue 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 barbecue method.