Barbecue Ribs
Barbecue Ribs
Serves: to serve 4
Prep Time: 10 Minutes
Cook Time: 30 Minutes
Ready In: 40 mins
ingredients
24 -
pork spare ribs
FOR THE SAUCE:
2 tablespoons - duck fat (or goose fat)
1 - onion
2 cans - chopped tomatoes (2 x 10oz cans)
3 cloves - garlic
2 oz - light muscovado sugar (a.k.a. Barbados or moist sugar)
4 tablespoons - malt vinegar
3 tablespoons - Worcestershire sauce
1 tablespoon - tomato purée (tomato paste)
2 tablespoons - Chinese five spice powder
1 tablespoon - ground cumin
- salt and freshly-ground black pepper
FOR THE SAUCE:
2 tablespoons - duck fat (or goose fat)
1 - onion
2 cans - chopped tomatoes (2 x 10oz cans)
3 cloves - garlic
2 oz - light muscovado sugar (a.k.a. Barbados or moist sugar)
4 tablespoons - malt vinegar
3 tablespoons - Worcestershire sauce
1 tablespoon - tomato purée (tomato paste)
2 tablespoons - Chinese five spice powder
1 tablespoon - ground cumin
- salt and freshly-ground black pepper
directions
- Peel and finely chop the onion and the garlic cloves. Heat the duck fat (goose fat) in a saucepan and add the onion. Fry gently for about 5 minutes until softened and slightly translucent. Stir in all the other sauce ingredients, mix well and bring to the boil. Reduce the heat and simmer gently for about 30 minutes, stirring occasionally, until the sauce has thickened.
- Brush the ribs liberally with the barbecue sauce and place them on a hot barbecue grill. Cook for 10-15 minutes, depending on the thickness of the meat, liberally brushing with the barbecue sauce every few minutes, until they have a thick, sticky coating. Serve with thick-cut fries, or whatever else takes your fancy.