Barbecued spareribs, Languedoc style (Coustelou au feu de bois) from The Cooking of Southwest France: Recipes from France's Magnificent Rustic Cuisine (page 289) by Paula Wolfert

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

    Can substitute country-style pork ribs for pork rib-end loin; pancetta or country ham for ham fat; this book's "Herbes de la garrigue" for herbes de Provence; and Banyuls vinegar for balsamic vinegar.

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