Spare Ribs In Piquant Sauce Recipe
Ingredients
| 4 spare rib chops (about 3/4 kg / 1/2 lb. in weight) | ||
| 12 1/2 g / 1/2 oz. lard or dripping | ||
| Onion | 1 Large, finely chopped | |
| Garlic powder | 1/4 Teaspoon | |
| 1 x 50 g / 2 oz. can tomato puree | ||
| Water | 4 Tablespoon | |
| Soft brown sugar | 2 Tablespoon | |
| Vinegar | 3 Tablespoon | |
| Worcestershire sauce | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Cayenne pepper | 1 Pinch | |
| Dry mustard | 2 Tablespoon | |
| Pinch of dried mixed herbs | ||
Directions
MAKING
1) Heat oil and add chops and fry till it browns.
2) Keep aside.
3) In the remaining oil fry onion and fry for 5 minutes.
4) Blend in remaining ingredients.
5) Add the chops to the pan again and cook for 25 minutes till it turns soft.
SERVING
6) Serve immediately.
TIPS
Freeze the content in refrigerator. To serve, shift the content to a nonstick casserole and warm in oven at 170°C, 325°F, Gas Mark 3, for 45 minutes.
1) Heat oil and add chops and fry till it browns.
2) Keep aside.
3) In the remaining oil fry onion and fry for 5 minutes.
4) Blend in remaining ingredients.
5) Add the chops to the pan again and cook for 25 minutes till it turns soft.
SERVING
6) Serve immediately.
TIPS
Freeze the content in refrigerator. To serve, shift the content to a nonstick casserole and warm in oven at 170°C, 325°F, Gas Mark 3, for 45 minutes.
Chef
