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Killer Ribs

Mouthwatering Recipes from America's Best Rib Joints

By Nancy Davidson

7-1/4 x 9 in; 112 pp;
full color photographs throughout
Paperback
May 2006
ISBN 9781932855371
ISBN10 1932855378

SKU# 9781932855371

$16.95
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Quick Overview

Killer Ribs serves up smokin' recipes for the most succulent sauces, spiciest rubs, and juiciest ribs you've ever tasted. With contributions from the hottest barbecue rib joints in the United States and Canada, every mouthwatering regional style is...
Killer Ribs


Description

Killer Ribs

Killer Ribs serves up smokin' recipes for the most succulent sauces, spiciest rubs, and juiciest ribs you've ever tasted. With contributions from the hottest barbecue rib joints in the United States and Canada, every mouthwatering regional style is represented. Whether you're a seasoned barbeque enthusiast or a hungry greenhorn, you'll be inspired to create the tempting dishes cooked up by award-winning chefs from every corner of the continent. These passionate rib aficionados have developed unique and bona fide methods of smoking, grilling, and baking the most tender, unforgettablerib 'cue. Spanning from East to West, Texas to Toronto, and countless spots in between, the tried-and-true backcountry recipes and professional secrets packed into Killer Ribs will fire up your inner barbeque buff and leave you smacking your lips in delight.

Killer Ribs offers up tantalizing recipes from the best barbecue rib chefs in the United States and Canada. Indulge your every ribcraving with:

- Tangy, slow-roasted baby-backs
- Falling-off-the-bone honey-mustard pork spare ribs
- Zesty black pepper beef ribs
- Sweet pineapple loin-back pork ribs
- Citrus-laden alligator ribs

...Plus an array of mops, rubs, and sauces, from a Southern mutton mop to a tongue-torching Southwestern dry rub and a sweet-and-sticky Kansas City barbecue sauce.

 

More Details

7-1/4 x 9 in; 112 pp;
full color photographs throughout
Paperback
May 2006
ISBN 9781932855371
ISBN10 1932855378

Nancy Davidson is a food and travel writer. Her work appears in Cooking Light, Saveur, Gourmet, and Gastronomica, and she reviews cookbooks for Publishers Weekly.