1 tbsp olive oil<br />
1 red onion, finely chopped<br />
3 cloves garlic, crushed<br />
400 ml passata<br />
85 g brown sugar<br />
3 tbsp malt vinegar<br />
2 tbsp Worcestershire saucce<br />
1 tbsp tomato puree<br />
900 g spare ribs<br />
salt & freshly ground black pepper<ol>
<li>Heat the oil in a saucepan, add the onion and sauté gently for five to ten minutes until softened.</li>
<li>Add the garlic and cook for a further minute, then add the remaining sauce ingredients.</li>
<li>Bring to the boil, then reduce the heat and simmer for 20 minutes until thickened. Leave to cool and, for a smooth sauce, simply blitz in a blender.</li>
<li>Put the spare ribs in a large plastic bag and pour in a quarter of the sauce. Seal the bag and shake to coat the ribs. Leave in the fridge overnight to marinate. Refridgerate the rest of the sauce until needed.</li>
<li>Preheat the oven to 170°C/325°F/Gas Mark 3.</li>
<li>Line a large roasting tin with foil and spread the ribs out in the tin. Season to taste. Cover with a second piece of foil and bake for 45 to 50 minutes, turning half way through, until the ribs are cooked through.</li>
<li>Transfer the ribs to a plate and carry out to the barbeque. Reserve half the remaining sauce to serve as a dip, then brush the ribs with some of the leftover sauce.</li>
<li>Cook over medium hot coals for eight to ten minutes, turning regularly and brushing once more with the sauce.</li>
<li>Watch the ribs carefully, as the sugar in the sauce can burn easily. Cool slightly and serve with the remaining sauce.</li>
</ol>
BBQ Ribs
Bake these ribs in the oven & finish them off on the grill for succulent meat that is full of flavour.
