Many years ago, back in the dark ages of the 70’s before people in Britain could cook, my mum dutifully collected weekly magazines that eventually became a series of doorstop volumes called “Supercook”. From that, several family staples emerged: chicken casserole, black forest gateau, barbecued spare ribs and so on. Note they all early first letters!
Spare ribs became the main treat: cooked over several stages ending with succulent meat falling off the bone and a flavour rich tomato sauce. Since then, ribs (as well as pork belly) are usually my go-to item on a menu. Now we have an outside space and decent weather, I’ve been barbecuing often, sometimes with a jar of supermarket sauce or James Martin’s excellent sauce. Having bought some ribs and having seen this comprehensive overview pop on Nomr from The Guardian, I decided to have a go.
I tried her recipe with too much mustard and not enough moisture and it was frankly awful. The meat was OK but that was it. Avoid.
I shall however continue the quest!