2 tbsp (30 ml) oil
175 g (6 oz) onion, skinned and chopped
1 clove garlic, skinned and crushed
30 ml (2 level tbsp) tomato paste
4 tbsp (60 ml) malt vinegar
1/4 level tsp (1.25 ml) dried thyme
1/4 level tsp (1.25 ml) chili seasoning
45 ml (3 level tbsp) honey
1 beef bouillon cube (stock cube)
1 kg (2 1/4 lb) spare ribs
175 g (6 oz) onion, skinned and chopped
1 clove garlic, skinned and crushed
30 ml (2 level tbsp) tomato paste
4 tbsp (60 ml) malt vinegar
1/4 level tsp (1.25 ml) dried thyme
1/4 level tsp (1.25 ml) chili seasoning
45 ml (3 level tbsp) honey
1 beef bouillon cube (stock cube)
1 kg (2 1/4 lb) spare ribs
method
1. Heat the oil in a saucepan, add the onion and saute until clear.
2. Add the flavourings, honey and beef cube, dissolved in 150 ml (1/4 pt) hot water. Bubble the mixture gently for 10 minutes.
3. Place the spare-ribs in a roasting tin in a single layer. Brush with a little of the sauce.
4. Roast in the oven at 190°C (375°F) mark 5 for 1/2 hour.
5. Pour off the fat and spoon the remaining sauce over the meat.
6. Cook for a further 1 - 1 1/4 hours.
2. Add the flavourings, honey and beef cube, dissolved in 150 ml (1/4 pt) hot water. Bubble the mixture gently for 10 minutes.
3. Place the spare-ribs in a roasting tin in a single layer. Brush with a little of the sauce.
4. Roast in the oven at 190°C (375°F) mark 5 for 1/2 hour.
5. Pour off the fat and spoon the remaining sauce over the meat.
6. Cook for a further 1 - 1 1/4 hours.
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