BBQ Ribs for the best weekend ever

BBQ Ribs for the best weekend ever The marinade is based on the one Hugh Fearnely-Whittingstall includes in his fantastic Meat book. In a fit of whirlwind organisation, I managed to decant about half the ingredients into their appropriate amounts into various small containers, and then just chucked in the bottles of anything else I needed into the van, but forgot the recipe - not even in scribbled form, so once the time for marinading came round, I had to wing it.

I should say that Pimms had been consumed at this point, but not too much, and so I'd take this as a guide rather than as a definitive recipe. Just keep tasting as you go...

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