Barbecued spareribs from The Best of Gourmet 1991 (page 143) by Gourmet Magazine Editors

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

Accompaniments: Grilled corn; Okra, squash, and onion kebabs; Mixed greens and tomatoes with anchovy dressing

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

    Spareribs can be parboiled 1 day ahead and kept wrapped in foil and chilled. Sauce can be made 1 week ahead and kept covered and chilled.

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