Barbecued Spareribs, Languedoc Style from The Cooking of South West France by Paula Wolfert

Name: Barbecued Spareribs, Languedoc Style from The Cooking of South West France by Paula Wolfert
Ingredients: 1 tablespoons balsamic or Banyuls vinegar; Sweet and Sour Onion and Raisin Relish (below); Salt and freshly ground pepper; 3 pounds pork loin rib ends for barbecue, or 2 sides of meaty country-style spareribs (about 4 pounds), divided into 8 serving pieces (do not substitute ordinary spareribs), trimmed of fat; ½ cup finely diced ham fat, or substitute 3 ounces finely diced pancetta and 2 ounces dried country ham, cubed medium; 2 sprigs of fresh mint; 1 teaspoon Herbes de la Garrigue or herbes de Provence, or a mix of thyme, imported bay leaf, rosemary, and sage; ½ cup extra virgin olive oil; 2 tablespoons sugar

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When you prepare these ribs in the oven, you will find them a unique eating experience and a welcome change from the sweet, glazed effects of standard Chinese rib barbecue. This is not minimalist p...

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Ingredients

1 tablespoons balsamic or Banyuls vinegar
Sweet and Sour Onion and Raisin Relish (below)
Salt and freshly ground pepper
3 pounds pork loin rib ends for barbecue, or 2 sides of meaty country-style spareribs (about 4 pounds), divided into 8 serving pieces (do not substitute ordinary spareribs), trimmed of fat
½ cup finely diced ham fat, or substitute 3 ounces finely diced pancetta and 2 ounces dried country ham, cubed medium
2 sprigs of fresh mint
1 teaspoon Herbes de la Garrigue or herbes de Provence, or a mix of thyme, imported bay leaf, rosemary, and sage
½ cup extra virgin olive oil
2 tablespoons sugar