Beer-braised spare ribs with pickled cabbage from Tom Kerridge's Best Ever Dishes (page 180) by Tom Kerridge

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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

  • lou_weez on September 19, 2021

    These turned out brilliantly and were so delicious. One weird thing though was the recipe stated to watch the ribs as they may dry out, however, when I lifted the foil mine were swimming in a soupy marinade. So after 3 hours I took them out of the pan, turned the oven temp up, lay them on a tray and put them back into the oven where they crisped up nicely. The pickled cabbage is also worth doing as it adds some sweetness to the dish.

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