Barbecue Braised Country Spareribs with Beer and Mustard Glaze
The ribs were made loosely following the Fine Cooking mag recipe:
I did my own little things that were different to the recipe.
The sides are Courgette/Tomato salad with Nasturtium Mayo and Beans Almondine. The lovely sage that garnishes the plate is from the herb pot in the front garden. I made some fresh foccacia bread today too, it was topped with Italian herbs, sun-dried tomato, garlic, olive oil and Asiago cheese.