Marinated Pork Spare Ribs lamb It was created in 1925

It was created in 1925 by Professor Abraham Izak Perold at the University of Stellenbosch

and a thicker piece of fillet (also known as the Tenderloin Fillet)

fits comfortably in any steak lover’s hand

Flavour Enhancers: (E631

where it was the one of the signature dishes of a restaurant called Delmonico’s in New York

Marinated Pork Spare Ribs lamb It was created in 1925PRICE: R240 PER KG Tenderloin ribs are the leanest and meatiest ribs, with small bones that are usually slightly curved. Prepared, cooked and marinated. READY TO BE GRILLED and basted with FB BBQ Sauce. PREFERRED COOKING TEMPERATURE: Hot fire COOK: Baste with FB Rib Sauce or fresh lemon Pair it with a bold Pinot Noir. The Pinot Noir is better known to winemakers as the heartbreak grape. Thin skinned, fragile and prone to lose interest if handled by