Texan-style ribs with smoky barbecue sauce from Donna Hay Magazine, Feb/Mar 2014 (#73): The Chilled Issue (page 130)

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Grilled corn with lime and chilli butter

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Begin recipe a day ahead.

  • Debkelliemember on February 03, 2014

    I was a bit "iffy" about the double cooked aspect, especially boiling the ribs before marinating; that said it was pretty tasty. I'm not sure the boiling added anything and definitely detracted from the look: but it did "speed" up final cooking as that became really just a reheating process. Next time (if there is a next time) I'll revert to slower longer oven/bbq cooking and dispense with the pre-boil.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.