Hog Roast Devon Barbecued Spare Ribs
There still some summertime left over so come on and get this going, delicious with a salad and French bread!
1 teaspoon oil
1 small onion finely chopped
4 tablespoons of tomato sauce
2 tablespoons vinegar
1 tablespoon brown sugar
1 teaspoon mustard
1 tablespoon Worcestershire sauce
To serve 4 you will need 1 kilo pork ribs
Cut between the flesh of each rib bone so that the individual ribs can be picked up and eaten with the fingers. Sprinkle the meat with salt and place in a shallow roasting tin . Place in a hot oven (200c) for 30 minutes.
Meanwhile for the sauce, heat the oil in a saucepan and add the onions. Fry gently until soft but not brown.
Mix together the Tomato sauce, vinegar, sugar, mustard and Worcestershire sauce in a basin. Add this to the onion in the pan and bring to the boil stirring well. remove from heat.
Lower the oven to 160c and discard any fat in the roasting tin, then pour over the sauce and replace in the oven. Continue to roast the meat at the lower temperature (or place on the hot barbecue for a further 45 minutes) baste often with the sauce.
Serve the hog roast Devon ribs with the sauce from the tin spooned over them.