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Woodsmoke

Spare ribs...................

One of my favourites, this!

I've had the ribs from the pig I butchered in the freezer for a wee while now, & decided today that they needed to be used up to free some space. Obviously, you can't go far wrong with BBQ ribs, so here's how I do it...........

The glaze is tomato puree, garlic, caraway seeds, smoked paprika, smoked salt, pepper, cloves, a splash of whisky, balsamic vinegar, fresh rosemary, thyme & sage, & a good tablespoon of honey, along with the sameof soft brown sugar  



Layer the ribs in the roasting pan, & ladle over the glaze





Then into the oven on a lowish heat for about 3 hours  

Not many of them left now  
milton

That's making me hungry Laddie  

I've just got a Pheasant in white wine warming through, hope it's ready before too much longer - we've been at the wine for a couple of hours now  

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