Cat's Ribs are a killer recipe, and we have done the recipe with spare ribs 3 times now. Anyway, I was looking at my spice book, and saw some interesting facts about them.[p]They create the main flavor in Gin.[p]Used in Scandanavia for pickled beef/elk, and in a red wine marinade for roast pork (now that sounds good)[p]Used in France in venison dishes and pates.[p]Used in Germany with sauerkraut.[p]Sweet with a hint of pine. Produce slight burning sensation in the mouth.[p]Blends well with garlic (as cat's ribs prove), and marjaram and rosemary...and with wine, beer, brandy, gin[p]Use in marinades, sauces for pork and game. Brines. Goes well with veal and braised beef. Natural affinity with cabbage.[p]Used as a diuretic and an anti-inflammatory. Used to treat snakebites in the past.[p]And check this out: CAUTION: Avoid juniper in pregnancy and if you have kidney disorder.[p]Anyway, maybe more than you wanted to know, but some interesting facts, and possiblities for uses. Afterall, we need to be creative to achieve the perfect Q. Thanks again for that recipe Cat.