Wet or dry, Kansas City or Memphis, barbecued ribs bring the picnic to you
Issue: July 31, 2006
There is an old saying that the sweetest meat is next to the bone. That's true for shanks, shoulders and legs, and especially true for ribs. And while you can feast on lamb ribs, veal ribs or beef ribs, there's nothing like pork ribs to satisfy the soul.
For the full article, check out the new issue of Wine Spectator, on newsstands July 31, 2006.