When you’re firing up the barbecue, ribs are a must. These are spicy, sticky but not too sweet. They do need to marinate overnight for added flavour.
It’s essential to slow-cook the ribs first, so they are meltingly tender once grilled. ...
The dressing for this dish is unusual – smoky chilli peanuts combined with tarragon – and somewhat addictive, especially when paired with crisp barbecued potatoes. You could easily use this as a dressing for grilled sweetcorn or mushrooms.
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