Originally Posted by joglynne

That sound great jem. We did ours to-day with loads of sea salt and sage rubbed in to the scored skin. 30 mins at 240c and 2 hours at 160c and the ribs I trimmed off the belly pork nestled underneath. I will baste those in honey and soy then flash grill them tomorrow night to have as a starter with our leftovers pork and stir fry fried rice.