Roast at 75 to 110 degrees until it get to 55 c or for one or two hours to tenderise:
2 to 3 kg ribs cut into small racks.
2 cup fruit juice.
And ‘some’ of the following:
½ cup eta sauce.
1 dozen chopped anchovies.
2 tablespoons rum or sake.
2 tablespoons brown sugar honey or maple syrup.
2 tablespoons light soy sauce.
2 pieces of chopped rosemery thyme or other herbs.
2 teabags herbs.
1 tablespoon sweat paprika or one dessert spoon jerk paste.
Pepper to taste.
