Ribs and cherry pie are my fantasy for the perfect Canada Day meal. But not pork ribs. Beef short ribs, which have a juicy, beefy taste and slightly chewy texture. This is a great recipe for them, the result of a lot of research, testing and eating. My preference is to serve them with salsa verde rather than the more common chimichurri, as I like the former's anchovy flavour with the meat. Along with a no-fail, free-form cherry pie, it almost guarantees a happy holiday.
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