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Primal Grill with Steven Raichlen: On The Bone

Airs Saturday, May 23 at 12 p.m. on KPBS TV

Steven Raichlen, host of Primal Grill, preparing ribs.

Credit: © 2009 BARBACOA

Above: Steven Raichlen, host of Primal Grill, preparing ribs.

Wednesday, May 20, 2009

When it comes to flavor, you can't beat meat that's still attached to the bone. This simple truth is appreciated by anyone who has ever barbecued a rack of ribs, grilled a long-bone veal chop, or roasted a whole leg of lamb. Grilling and, more importantly, serving meat on the bone, transports us to a time back before the invention of knives and forks when barbecue buffs ate with their hands, chewing the fire-roasted meat right off the bone. Discover your inner caveman. Marinated veal chops with Catalan viniagrette; Smoke-Roasted leg of lamb Provencale; Kalbi qui, butterflied Korean short ribs. Get the recipe for Kansas City-Style Ribs with Spicy Apple Barbecue Sauce online.

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