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, slowcooked racks of ribs. Ribs are universally loved, groan-inducingly good & 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 flavors of ribs bring people together, & divide them too. Different rib types; marinades; rubs and cooking methods can lead to passionate discussions with discerning meat lovers around the BBQ. BBQ aficionado Adam Roberts weighs in on the debate with his ultimate cookbook tome on all things that make ribs great. As co-founder of the Australasian Barbeque Alliance, Roberts is a self-confessed food enthusiast and expert on all things ribs. Unlocking the secrets to this unctuous, moreish cuisine will win everyone over. Ribs aims to promote the low & slow barbeque method, and embrace the growing ‘competition’ culture within the industry; experimenting and expanding whilst also acknowledging the rich heritage of American barbeque culture.
