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

Prep Time: 15 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 45 minutes



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.


  • 1 kg Pork ribs (approx 15 ribs)
  • 30mls 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


  1. Put the ribs in a saucepan, cover with water and bring to the boil
  2. Boil for 1 hour
  3. Remove the ribs and drain.
  4. 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
  5. Stir in all the remaining ingredients and simmer for 10 minutes.
  6. Put the ribs into the sauce and leave to marinade for a few hours.
  7. Preheat the oven to 200° C
  8. 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.


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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