We are constantly on the prowl for cool products!

What happens when you order some local, grassfed pork spareribs one week, and a few days later a beautiful grilling cookbook shows up on your doorstep?

You grill, of course!

I can personally attest that great things happen when you combine the on-point Best-Ever Barbecued Ribs recipe (from Bon Appetit’s The Grilling Book) with Youngblood Grassfed Farm’s spareribs.

I made a few adjustments to the recipe (page 158). These modifications were solely based on ingredients currently in my possession.

Truth be told, I was more preoccupied with the suggested cooking technique—a low and slow oven-to-grill process that would hopefully yield excellent results.

Mission accomplished.

I coated the rack of ribs with a standard dry rub, wrapped them in some foil, and baked for three hours at 325 degrees. I then threw the ribs on my gas grill and basted with a bbq sauce/pan drippings mixture which created a beautiful shellacked coating.

I’ve never made better ribs at home—a testament to both the recipe and high quality product.

And as for The Grilling Book, it’s really hard for me to imagine a more fantastic cooking reference guide. I’ve been walking around with it all week, just thumbing through the pages and getting excited about all the things I’ll eventually prepare from it.

The Grilling Book includes more than 380 recipes, all of which have been previously published in Bon Appetit. Everything from grilling lamb to fish to veggies, as well as preparing sauces and cocktails, is included in the book. There are also techniques such as: Steps to a Perfect Steak, How to Muddle Like a Pro, and Steps to Tasty Flatbreads.

I’m really just scratching the surface of what this book has to offer. Think of it as a 400+-page encyclopedia volume with inviting pictures and approachable recipes.

I started with the ribs…but I can guarantee you other recipes are right around the corner.

*The cookbook was complimentary, but the opinions are my own.

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