Beaver's "let them pig out" ribs from Ripe Recipes - Four Seasons of Fresh Cooking (page 165) by Angela Redfern

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

Accompaniments: Nutty slaw; "Cole" slaw; Seedy slaw; Pickled slaw

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

  • Fiona on October 31, 2012

    A friend told me how good these were and she was right. I'd never cooked ribs before but tasted many and these were as good, if not better, than any I've been served. I cooked them for longer than recommended so leave enough time to add on some if the meat isn't really tender. I served with coleslaw and baked potato.

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