Spareribs in malt vinegar + mashed potatoes from The Flavor Equation: The Science of Great Cooking Explained: More Than 100 Essential Recipes (page 89) by Nik Sharma

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Notes about this recipe

  • Eat Your Books

    Prepare 1-2 days before serving.

  • Jojobuch on June 10, 2021

    Used cider vinegar, which worked well - ribs were very tender after the long time in the oven. I also liked the mashed potatoes, which felt lighter than the normal milk/butter variety I make. Adding the garlic and nigella seeds gave it some nice extra flavor. Will make again.

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