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Chicago Area

NYTs Tuscan Style Sparerib Recipie

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Restaurants & Bars

NYTs Tuscan Style Sparerib Recipie

psychchef | Mar 14, 2004 10:43 PM

Just wanted to report that I made the Tuscan Sparerib Recipie from last Weds NYTs. Made it with country pork ribs, they turned out great. Dry marinade of garlic, rosemary, thyme, salt, black pepper, Then roasting , then combining with a tomatoe sauce flavored with Worstershire sauce and Tabasco

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