Each week, a chef shares a favourite recipe. This week, try Valerie Aikman-Smith's smoky barbecue ribs; the recipe is taken from her new book, Smoke & Spice.
Sticky, finger lickin' ribs are so much fun to eat. You get to use your hands and no one is judging your manners as you tear into them with sauce flying everywhere.
Make sure you cook them slowly so the meat is just falling off the bones.
When I make marinades, I tend to open the pantry door and make a sauce of what is in there, using up half jars of this and that....
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