Spare ribs from Low & Slow: Master the Art of Barbecue in 5 Easy Lessons (page 144) by Colleen Rush and Gary Wiviott

  • cranberry juice
  • yellow mustard
  • Show all ingredients...

  • EYB Comments

    Allow to marinate for 6 to 7 hours. Can substitute the book's "Toasted Mexican pepper blend" for ground cayenne pepper.

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

Accompaniments: Garry Howard's 180 rib sauce; Hoisin barbecue sauce; Bourbon-cue sauce; Citrus glaze and sauce; Coffee and a smoke sauce

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

    Allow to marinate for 6 to 7 hours. Can substitute the book's "Toasted Mexican pepper blend" for ground cayenne pepper.

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