"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

BARBECUE SPARE RIBS Recipe

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This recipe for BARBECUE SPARE RIBS, by , is from PONTHIR BAPTIST CHURCH & VILLAGE COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
CLARE DANAHER
Added: Sunday, November 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2tbsp vegetable oil
1 garlic clove, washed and chopped
2 large onions
5 tbsp tomato puree
2 tbsp lemon juice
pinch salt and pepper
tsp dried sage
4 tbsp light brown sugar
4 fl oz beef stock
4 tbsp Worcestershire sauce
2 tsp dried mustard
3lbs lean belly pork/ spare ribs

Directions:
Directions:
Pre-heat oven to 400F (200 C/gas mark 6).
Heat oil in a large frying pan over a moderate heat.
When oil is hot, add garlic and onion and cook for 3 minutes, stirring frequently, until onion is translucent and soft, but not brown.
Add tomato puree, lemon juice, salt, pepper, sage, sugar, beef stock, Worcestershire sauce and mustard to mixture in frying pan and stir well.
Simmer over a low heat for 10 minutes.
Put pork on a rack in a roasting tin.
Bake in the middle o oven for 1 3/4-2 hours, until pork is brown and crisp.

Personal Notes:
Personal Notes:
Serve on a bed of rice.
Pour hot barbecue sauce over.

 

 

 

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