eatin: giorno ventitre

At least five hours in the making, this was truly one of the most excellent things I’ve eaten, no wonder those American’s like their BBQ! Certainly beats a couple of snags or a chop.

The ribs were rubbed and braised and smoked and basted and sauced. Rub, baste and sauce all of Don’s invention.

A big shout out for the potato salad too – a brilliant accompaniment! Dressing also of Don’s invention with fresh dill from Rancho Farmo (I take full credit for the genius farm idea).


Don’s incredibly complex BBQ ribs with potato salad.

We then laid about groaning after gorging ourselves stupid.

Cooked by: Don


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