Ribs are one of the great pleasures of carnivorousness, and simplicity itself to prepare, as long as you cook them slow enough to melt the hard-working meat that makes them so tasty, and don’t try to get too fancy with the marinade: this is a cut that really doesn’t need it.
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Ribs are, of course, supreme proof of the attraction; given each serving is three-quarters bone, if we didn’t enjoy stripping off those sparse morsels of flesh, then they would have gone the way of other less meaty cuts – for who, apart from a few Fergus Henderson types, fancies chewing on a pig’s ear?
Both Nigella and Leiths, with their Chinese five-spice and cinnamon, and their ginger and soy sauce strike an Asian note which is a slight disappointment when you’re hoping for a barbecue rib. The Ginger Pig covers both bases with soy and Worcestershire sauces (yes, yes, I know the latter originated in India, but it’s definitely naturalised by now), as well as tomato purée, Dijon mustard, garlic and lemon juice. While a certain tanginess is vital to prevent the sugar in a barbecue marinade, necessary for that caramelised crust, from turning the rack to candy, I think there’s a bit too much going on here.
It is easy to see why Naperville’s Ribfest has been voted the Best Fest in the Midwest by top rib venues and national publications for the past fifteen years in a row. It’s the delicious ribs. After all, it is called Ribfest.
Readers share their variations on bean salad is a trove of alternatives to creamy potato salad. There are 14 of them, with names such as Black bean and corn salad, Balsamic black bean salad, Veggie-bean potluck salad, Marinated beans, Three-bean salad, Marinated bean and pea salad, Black bean salad, Pea and bean salad, My beany Caesar salad, Bean salsa, and several just named Bean salad. I’ve saved them all.