Barbecued Spareribs

Send in by Lynette Gerber

Heat to boiling the night before serving:
1 1/2 cups water
450g tomato sauce
1 medium onion, chopped
3 tablespoons vinegar
3 tablespoons Worcestershire sauce
1 teaspoon salt
1 /4 teaspoon chili powder
3 tablespoons granulated sugar

Cut meat into serving pieces and place in a large glass bowl. Use about 2.5 to 3 kilo’s meat. Pour marinade over meat. Chill overnight.
Bake, covered, at 220 degrees C for 30 minutes.
Reduce heat to 180 degrees C and bake, uncovered, for 1 1/2 to 2 hours. Bake in a single layer in a metal pan. Turn often during the last 1 1/2 to 2 hours baking period.
Serve with salad.

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