With
this cooking holiday in the beautiful and relaxing Dordogne
region of South West France you will learn to cook like
a pro . . . experience the finest of wines, great food
and the traditional markets as you take your culinary
skills to the next level.
This
recipes comes from Dancer
and Graphic artist Martin James. Martin, who
originally comes from New Zealand, is now living
with his wife and children in Copenhagen as
he is currently principal Dancer with The Royal
Danish Ballet. You will be able to find out
more about Martin when his Biography page is
published.
Being
so gifted it seems unfair that Martin should
also be talented in the kitchen as well but
he has agreed to share some of his recipes with
us which is great news.
Martin
also does his own recipe Newsletter
so if you would like to subscribe to it then
just send a blank email <click
here>
Ingredients
1
1/4 cup ketchup
3/4 cup water
1/4 cup honey
2 tablespoons Worcestershire sauce
4 teaspoons lemon juice
1 onion, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
6 lb back ribs
Method
Mix
together the ketchup, water, honey, worcestershire
sauce, lemon juice onion, salt and pepper.
Cook
for about 10 minutes, stirring occasionally.
Prepare
a charcoal grill, and cook ribs over medium-hot
coals, turning occasionally.
Brush
ribs with sauce after each turn.
Cook
ribs until desired doneness. Remove from barbecue
and enjoy.