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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 Time
15
minutes
mins
Cook Time
1
hour
hr
30
minutes
mins
Total Time
1
hour
hr
45
minutes
mins
Servings:
15
Author:
auntylil
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.