8 - 10 pork spareribs
salt
freshly ground pepper
1 1/2 cups Tomato Sauce, strained (see below)
1/2 cup dry sherry
1/4 cup honey
2 tablespoons wine vinegar
1/2 teaspoon Worcestershire sauce
salt
freshly ground pepper
1 1/2 cups Tomato Sauce, strained (see below)
1/2 cup dry sherry
1/4 cup honey
2 tablespoons wine vinegar
1/2 teaspoon Worcestershire sauce
method
1. Season spareribs with salt and pepper and place in a roasting dish in a hot oven 200-230°C (400-450°F) for 45 minutes. Drain off excess fat.
2. Combine tomato sauce, sherry, honey, wine vinegar and Worcestershire sauce, pour over spareribs.
3. Reduce oven temperature to moderate, 180-190°C (350-375°F) return spareribs to oven and roast for a further 1 hour or until tender.
4. Baste during cooking, adding a little water to dish if sauce is scorching.
5. Serve with rice, salad or vegetable accompaniments.
Yield: 2-2 1/2 cups
1/4 cup oil
1 onion, very finely chopped
2 bacon rashers, diced
1 garlic clove, finely chopped
1 small carrot, finely chopped
2 tablespoons flour
1 1/2 cups chopped, peeled tomatoes
1/4 cup tomato paste
1 cup stock or water
1 bay leaf
1 small onion, studded with 2 cloves
pinch of dried basil
2 teaspoons brown sugar
salt to taste
freshly ground pepper
5 cm (2 inch) strip lemon peel
2 teaspoons lemon juice
1. Heat oil in large, heavy-based saucepan.
2. Add onion, bacon, garlic and carrot.
3. Saute gently for 10 minutes.
4. Stir in flour, cook 1 minute, then add tomatoes and tomato paste.
5. Gradually blend in stock or water. Cook, stirring constantly until sauce boils and thickens.
6. Add all remaining ingredients and simmer gently for 45 minutes, stirring frequently.
7. Remove bay leaf, clove-studded onion and lemon peel.
8. Adjust seasoning and serve as it is, or strain through a sieve if a smooth sauce is required.
9. Serve with pasta, meat balls, Beef Fondue and barbecued meats.
2. Combine tomato sauce, sherry, honey, wine vinegar and Worcestershire sauce, pour over spareribs.
3. Reduce oven temperature to moderate, 180-190°C (350-375°F) return spareribs to oven and roast for a further 1 hour or until tender.
4. Baste during cooking, adding a little water to dish if sauce is scorching.
5. Serve with rice, salad or vegetable accompaniments.
Tomato Sauce
Yield: 2-2 1/2 cups
1/4 cup oil
1 onion, very finely chopped
2 bacon rashers, diced
1 garlic clove, finely chopped
1 small carrot, finely chopped
2 tablespoons flour
1 1/2 cups chopped, peeled tomatoes
1/4 cup tomato paste
1 cup stock or water
1 bay leaf
1 small onion, studded with 2 cloves
pinch of dried basil
2 teaspoons brown sugar
salt to taste
freshly ground pepper
5 cm (2 inch) strip lemon peel
2 teaspoons lemon juice
1. Heat oil in large, heavy-based saucepan.
2. Add onion, bacon, garlic and carrot.
3. Saute gently for 10 minutes.
4. Stir in flour, cook 1 minute, then add tomatoes and tomato paste.
5. Gradually blend in stock or water. Cook, stirring constantly until sauce boils and thickens.
6. Add all remaining ingredients and simmer gently for 45 minutes, stirring frequently.
7. Remove bay leaf, clove-studded onion and lemon peel.
8. Adjust seasoning and serve as it is, or strain through a sieve if a smooth sauce is required.
9. Serve with pasta, meat balls, Beef Fondue and barbecued meats.
serving amount
serves: 4-5
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