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Barbecued Pork

Meat.Bible's picture
Ingredients
  Oil 5 Milliliter
  Butter 25 Gram
  Pork spare ribs 900 Gram (American Style)
  Onions 2 Large, peeled and sliced
  Demerara sugar 60 Milliliter
  Salt 3 1⁄2 Milliliter
  Paprika 5 Milliliter
  Tomato puree 15 Milliliter
  Malt vinegar 30 Milliliter
  Lemon juice 60 Milliliter
  Water 200 Milliliter
  Dried apricots/A 425 gram can apricots, halved and drained 175 Gram (Soaked Overnight)
  Black olives 1 Tablespoon
  Butter 1 Ounce
  Oil 1 Teaspoon
  Pork spare ribs 2 Pound
  Onions 2 Large, peeled
  Demerara sugar 4 Tablespoon
  Salt 1 1⁄2 Teaspoon
  Paprika 1 Teaspoon
  Tomato puree 1 Tablespoon
  Worcestershire sauce 1 Tablespoon
  Malt vinegar 2 Tablespoon
  Lemon juice 4 Tablespoon
  Water 7 Fluid Ounce
  Dried apricots/A 15 oz can apricots, halved and drained 6 Ounce (Soaked Overnight)
Directions

Melt the butter in a pan, add the oil and then fry the spare ribs quickly until browned.
Transfer to an ovenproof casserole.
Fry the onions in the same fat until lightly browned, then drain off any excess fat from the pan.
Blend together all the other ingredients, except the apricots, and add to the onion.
Bring to the boil and simmer for 3 to 4 minutes.
Pour over the pork, cover and cook in a moderately hot oven for 45 minutes, basting several times.
Drain the apricots and add to the sauce.
Return to the oven for a further 15 to 30 minutes, until really tender.
Spoon off any excess fat from the surface and serve garnished with olives.

Recipe Summary

Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Barbecue
Ingredient: 
Pork

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