Spicy ribs (Tskhare neknebi) from Tasting Georgia: A Food and Wine Journey in the Caucasus (page 345) by Carla Capalbo

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

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

    Ribs marinate overnight.

  • TrishaCP on August 31, 2021

    This was good, but probably not a repeat. This dish is largely going to depend flavor-wise on the quality of your adjika. I used the wet paste version and I wanted more flavor, so I added it to taste. (I can’t imagine one tablespoon is enough seasoning for all the ribs if you use the dry version). I did marinate the ribs overnight and I would highly recommend doing so.

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