Barbecue Spareribs – Gluten and Dairy free

This recipe is from an old set of cook books from the 1970’s but a lovely sauce nonetheless.  

Barbecue Spareribs - Gluten and Dairy Free

The original recipe says to cover the uncooked ribs with the sauce and bake for 1 hour but I like to pre-boil the ribs as it makes them more tender.
Prep Time15 mins
Cook Time1 hr 30 mins
Total Time1 hr 45 mins
Servings: 15
Author: Aunty Lil

Ingredients

  • 1 kg Pork ribs approx 15 ribs
  • 30 mls Vegetable oil
  • 2 garlic cloves crushed
  • 1 large onion finely chopped
  • 150 mls tomato purée
  • 45 mls lemon juice
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon dried sage
  • 60 g soft brown sugar
  • 150 mls beef stock
  • 70 mls Worcester sauce
  • 2 teaspoons english mustard

Instructions

  • Put the ribs in a saucepan, cover with water and bring to the boil
  • Boil for 1 hour
  • Remove the ribs and drain.
  • Put the oil in a frying pan and add the onions and garlic. Fry over a medium heat for 10 minutes until translucent and soft but not brown
  • Stir in all the remaining ingredients and simmer for 10 minutes.
  • Put the ribs into the sauce and leave to marinade for a few hours.
  • Preheat the oven to 200° C
  • Lay the ribs on a rack over a roasting tin and cook for about 30 minutes or until they are brown and crisp, basting every so often.

Notes

The serving size really depends on whether this will be a starter or main meal. So, you might like more or less than stated.
     

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