Vocal Voices

I think I am going to do spare ribs as the the starter for our meal on Saturday (the one where we are all doing a course each).

But I don't know what (if anything) to serve with it or how to display it.

Four ribs plonked on a plate will look a bit boring! Any ideas.

I am also making FILO pastry mini tarts with creme fraiche and smoked salmon as a canapé but that will be served when we first get there, not with the ribs.

I have made an executive decision. I am doing pate!!!

Much better idea

There is no elegant way to serve ribs

Diflower wrote:
There is no elegant way to serve ribs

Or eat them

Very true

Much easier to tart up pate