Barbecued Sweet and Sour Spareribs
|Coleslaw||1⁄4 Cup (4 tbs) (Crunchy One)|
|Saffron rice salad||1 Cup (16 tbs)|
|For sweet and sour sauce|
|Garlic||2 Clove (10 gm), crushed|
|Onion||1 Medium, finely chopped|
|Tomato ketchup||1 Tablespoon|
|Lemon juice||2 Tablespoon|
|Dried sage||1⁄4 Teaspoon|
|Firmly packed brown sugar||3 Tablespoon|
|Beef stock||125 Milliliter (1/2 Cup, From Cube)|
|Worcestershire sauce||2 Teaspoon|
|French mustard||2 Teaspoon|
Make sauce first by heating oil in a heavy pan on the barbecue, add garlic and onion and cook until soft.
Add ketchup, lemon juice, sage, brown sugar, stock, Worcestershire sauce, mustard, salt and pepper and heat, stirring until smooth and hot.
Add the spareribs to the pan and turn to coat well with the sauce, then place ribs on the grid over medium coals and cook for 18-20 minutes, until tender, turning and basting frequently with the sauce.