Steven Raichlen, author of numerous award-winning barbecue books, is back with this slim volume focusing on "the rib ... surely the most perfect morsel of meat known to man." (He cites Chinese spareribs, Argentinean tira de asado, Korean kalbi kui and good old American barbecued St. Louis and baby back ribs as evidence -- not to mention Norwegian pinnekjøtt.)

"Best Ribs Ever" (Workman, $13.95) covers tools, techniques, mail-order sources and "100 killer recipes" for pork, beef and lamb ribs, as well as rib-worthy sides, drinks and desserts.