1 kg (2 1/4 lb) American cut spare ribs
2/3 cup (150 ml) 1/4 pt cup beef stock
3 tbsp (60 ml) honey
3/4 tsp (1 1/4 ml) chilli seasoning
3/4 tsp (1 1/4 ml) dried thyme
4 tbsp (60 ml) malt vinegar
2 tbsp (30 ml) tomato paste
1 garlic clove, peeled and crushed
2 medium onions, peeled and chopped
2 tbsp (30 ml) vegetable oil
2/3 cup (150 ml) 1/4 pt cup beef stock
3 tbsp (60 ml) honey
3/4 tsp (1 1/4 ml) chilli seasoning
3/4 tsp (1 1/4 ml) dried thyme
4 tbsp (60 ml) malt vinegar
2 tbsp (30 ml) tomato paste
1 garlic clove, peeled and crushed
2 medium onions, peeled and chopped
2 tbsp (30 ml) vegetable oil
method
1. Heat the oil in a saucepan, add the onions and cook them for 5 minutes, until they are softened.
2. Add all the remaining ingredients, except the spare ribs, and simmer the sauce gently for 10 minutes.
3. Place the spare ribs in a roasting tin in a single layer and brush with a little of the sauce.
4. Roast in the oven at 190°C (375°F/ gas 5) for 30 minutes, then pour off the fat and spoon the remaining sauce over the meat.
5. Cook for a further 1 - 1 1/4 hours, basting occasionally.
2. Add all the remaining ingredients, except the spare ribs, and simmer the sauce gently for 10 minutes.
3. Place the spare ribs in a roasting tin in a single layer and brush with a little of the sauce.
4. Roast in the oven at 190°C (375°F/ gas 5) for 30 minutes, then pour off the fat and spoon the remaining sauce over the meat.
5. Cook for a further 1 - 1 1/4 hours, basting occasionally.
serving amount
serves 4
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