Finger-lickin' ribs with peach BBQ sauce from Batch: Over 200 Recipes, Tips and Techniques for a Well Preserved Kitchen (page 264) by Joel MacCharles and Dana Harrison

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

Accompaniments: Wood-fermented hot sauce; Mushroom powder; Smoke-dried peaches; Peach salt; Tomato powder

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

    Refrigerate spice-rubbed ribs for 2-24 hours.

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