Barbecued Pork Spare Ribs
|Pork spare ribs||1 Kilogram (American-Style)|
|Tomato sauce||2 Cup (32 tbs)|
|Sherry||1⁄2 Cup (8 tbs)|
|Soy sauce||2 Tablespoon|
|Garlic||3 Clove (15 gm), crushed|
|Grated fresh ginger||1 Tablespoon|
TRIM SPARE RIBS of excess fat and sinew.
Cut racks of ribs into pieces, so that each piece has three or four ribs.
Combine tomato sauce, sherry, soy sauce, honey, garlic and ginger in a large pan; mix well.
Add ribs to mixture.
Bring to the boil.
Reduce heat and simmer, covered, 15 minutes.
Move ribs occasionally to ensure even cooking.
Transfer ribs and sauce to shallow non-metal dish; allow to cool.
Refrigerate, covered with plastic wrap, several hours or overnight.
Prepare and heat barbecue 1 hour before cooking.
Place ribs on hot lightly oiled barbecue grill or flatplate.
Cook over the hottest part of the fire 15 minutes, turning and brushing with sauce occasionally.
Serve with barbecued corn on the cob and potato salad, if desired.