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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


  1. Heat the oil in a saucepan, add the onion and sauté gently for five to ten minutes until softened.
  2. Add the garlic and cook for a further minute, then add the remaining sauce ingredients.
  3. 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.
  4. 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.
  5. Preheat the oven to 170°C/325°F/Gas Mark 3.
  6. 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.
  7. 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.
  8. Cook over medium hot coals for eight to ten minutes, turning regularly and brushing once more with the sauce.
  9. Watch the ribs carefully, as the sugar in the sauce can burn easily. Cool slightly and serve with the remaining sauce.
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