FoodLetter: Spareribs from France and Italy Robin Garr, 15-Apr-2004 16:47

Looks great. Country style ribs are great braised too (e) Anne, Vancouver, 16-Apr-2004 22:16

Yup ... Robin Garr, 17-Apr-2004 03:06

What does "country-style" denote? (mt) David R., 15-Apr-2004 18:22

Defined a bit more....and a question. Richard Atkinson, 16-Apr-2004 21:16

The original recipe actually ... Robin Garr, 17-Apr-2004 03:06

Defined John Tomasso - Buellton CA, 16-Apr-2004 13:11

Just what I thought...Very different from City-Style David R., 16-Apr-2004 15:08

Clearing things up ... Robin Garr, 16-Apr-2004 14:05

Clearing things up ... John Tomasso - Buellton CA, 16-Apr-2004 14:22

Not much info out there Robin Garr, 15-Apr-2004 19:01

Here is another site......... Richard Atkinson, 16-Apr-2004 21:23

Thanks, Richard Robin Garr, 17-Apr-2004 03:07

Reminds me of an experience Howie Hart, 15-Apr-2004 18:50

Marketing? Robin Garr, 15-Apr-2004 18:42

Ribs in Brugge Carrie (La Quinta, CA), 15-Apr-2004 17:17

Yum! Robin Garr, 15-Apr-2004 18:43