I was just telling my co-star, Libby, I said "Libby, I don't know if this O'Hara cat boiled his ribs for 15 minutes before preparing them." I mean they were very good, but please, how much fat actually rolled off? If Mr. O'Hara prepared these ribs in a Showtime(R) Rotisserie, the fat would drip right off instead of going here (I am now pointing to Libby's gut region). What I do like about the author's technique is the use of a few cedar chips to provide extra flavor ('flavour' for my UK lads). You cannot use a flavor injector on ribs, afterall. Another drawback for my wonderful rotisserie is that you cannot prepare dry-rubbed ribs. But you're loved ones will never be the wiser....they taste the same as the wet-rubbed ribs. But with my technique, you could feed an army, or just one or two people. All in all, Mr. O'Hara was a fine lock forward.
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Overviews
Christopher B. O'Hara, author of The Bloody Mary, brings you Ribs: A Connoisseur's Guide to Barbecuing and Grilling. With dozens of color photographs and detailed recipes for over a dozen varieties of ribs and sauces, from Carolina baby-backs to Kansas City-style barbeque, this book will teach you how to make great-tasting ribs at home. Learn what cooking techniques work best, including recipes for sauces, rubs, glazes, and marinades. Sample exciting recipes for delectable baby-back, pork, beef ribs, spare ribs, and more. Discover the origins of ribs' regional variations and sources for the most popular prepared sauces. Whether you're braising, smoking, grilling, or barbecuing, you won't want to be without this mouthwatering cookbook. (71/4 X 71/4, 116 pages, color photos)
Customer Review
I was just telling my co-star, Libby, I said "Libby, I don't know if this O'Hara cat boiled his ribs for 15 minutes before preparing them." I mean they were very good, but please, how much fat actually rolled off? If Mr. O'Hara prepared these ribs in a Showtime(R) Rotisserie, the fat would drip right off instead of going here (I am now pointing to Libby's gut region). What I do like about the author's technique is the use of a few cedar chips to provide extra flavor ('flavour' for my UK lads). You cannot use a flavor injector on ribs, afterall. Another drawback for my wonderful rotisserie is that you cannot prepare dry-rubbed ribs. But you're loved ones will never be the wiser....they taste the same as the wet-rubbed ribs. But with my technique, you could feed an army, or just one or two people. All in all, Mr. O'Hara was a fine lock forward.
...You're Kidding - Timothy Townsend - Seaside, CA United States
On page 5, the author admits that he just discovered the difference between grilling and BBQ'ing. What? And he is from the South? Aside from spending the first 20 pages on non-rib essentials (like a full page describing an Apron), I found that the best part of the book was the last 12 pages describing prepared, retail, bottled BBQ sauces. The tone of the center piece pages is set by a picture of pulling ribs out of boiling water. Yuck! While he admits that boiling is not the preferred way of cooking, he suggests that you can produce acceptable ribs in this fashion. I'm sorry, but I'm looking for a much more professional treatment of rib cooking from an expert...
Nothing special - -
Here in the deep south, cooking ribs is something of a religious experience. I had to dismiss this book as soon as the author discussed boiling ribs. Boiling ribs is a sacrilige! Any experienced outdoor cook can tell you that - and they can also tell if ribs have been boiled (or parboiled, if you will) prior to placing them in the cooker. Other than this, the other items in the book are common to many other cookbooks. So, there is nothing new or special in this book.
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