Label
All
0
Clear all filters

Proper Ribs

banner
Preparation info
  • Serves

    4–6

    • Difficulty

      Medium

Appears in

By Tom Parker Bowles

Published 2013

  • About

I hadn’t tasted proper ribs – the real, bone-sucking beauties, rather than those dried-up, mealy-mouthed twigs that pass for ribs over here – until about seven years ago. I was a judge, one of many, at the Jack Daniel’s Invitational Barbecue competition in Lynchburg, Tennessee. Two days were spent learning the ins and outs of professional pit judging – what garnishes were acceptable (green-leaf lettuce, common curly parsley and coriander), how to tell if ribs were perfectly

Ingredients

Method

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title