You love your ribs, you love your grill, but now that Labor Day is over, it may be time to move inside.

Well, so can the ribs. Cookbook author Steven Raichlen shows us how to bridge the gap between summer and fall without losing a bite.

His latest book is "Ribs, Ribs, Outrageous Ribs" (Workman, $12.95) with recipes for all manner of ribs, plus slaws, sauces, baked beans, desserts and drinks as accessories.

Here he narrows his focus to country-style pork ribs, which cook well on an outdoor charcoal or gas grill, or indoors in a grill pan or contact grill such as a panini press. Whichever mode the weather or the occasion dictates, the cook can confidently be ready.

Read Steven Raichlen's tips for indoor grilling at courier-journal.com.