Hi Karen

Back in England and depressed that the holiday is over so I'm trying to stretch it out with recipes for food we had in Vancouver.

While we were there at several places (Moxie's, Urban Well, Yaletown Brewing Co) we had dry ribs or salt and pepper ribs (which I'd never had before and were awesome) which were small pieces of ribs but not in a sauce.

Do you know how these are made and whether it's possible to do these at home.

I imaging they're deep fried but wondered if there was a way of doing them in the oven.

Thanks

Tony