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 Barbeque 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 barbeque method.