Bake these ribs in the oven & finish them off on the grill for succulent meat that is full of flavour.
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- 1 tbsp olive oil
- 1 red onion, finely chopped
- 3 cloves garlic, crushed
- 400 ml passata
- 85 g brown sugar
- 3 tbsp malt vinegar
- 2 tbsp Worcestershire saucce
- 1 tbsp tomato puree
- 900 g spare ribs
- salt & freshly ground black pepper
- Heat the oil in a saucepan, add the onion and sauté gently for five to ten minutes until softened.
- Add the garlic and cook for a further minute, then add the remaining sauce ingredients.
- 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.
- 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.
- Preheat the oven to 170°C/325°F/Gas Mark 3.
- 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.
- 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.
- Cook over medium hot coals for eight to ten minutes, turning regularly and brushing once more with the sauce.
- Watch the ribs carefully, as the sugar in the sauce can burn easily. Cool slightly and serve with the remaining sauce.