Homegrown pork spare ribs with Hugh Fearnley-Whittingstall’s barbecue sauce, aka Hugh Fearnley-Whittingsauce aka HFWBBQ. The above link is the same as in the book; here’s how it’s written on my recipe card:
DOUBLE THIS AT LEAST
2-3 large cloves garlic + 1 t salt — mush with fork until paste
put in bowl
1 T English mustard (?)
2 T b. sugar
2 T ketchup
1 T soy
LOTS BLACK PEPPER
mix, add vinegar until consistency
Anyway tonight that went on some pork spare ribs. When the ribs came off the grill we put a bunch of asparagus and several garlic scapes, drizzled with olive oil and homemade apple cider vinegar, on to grill while the ribs rested. Served with a Macrina brioche hot dog bun because we didn’t have any other bread to sop up the extra delicious barbecue sauce.
Followed by Anna Cake with cherries. I love Anna Cake.