Barbecued Spareribs, Languedoc Style

Coustelou au Feu de Bois

Preparation info
  • Serves


    • Difficulty


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By Paula Wolfert

Published 1987

  • About

When you prepare these ribs in the oven, you will find them a unique eating experience and a welcome change from the sweet, glazed effects of standard Chinese rib barbecue. This is not minimalist pork but robust and pure tasting ribs, dressed with herbs and sizzling ham fat.

The old recipes for this dish call for a special implement, the flambadou, a perforated wrought-iron cup fastened to a long rod. (In Albi this instrument is called a capucin, the word for monk, a r