Rika Theron

1,5 kg pork spareribs (or lamb)
125 ml soy sauce
30 ml tomato sauce
30 ml honey
15 ml sherry
5 ml vinegar
1 clove garlic, crushed
500 ml cooked rice.

Remove excess fat and gristle from spareribs and place in a shallow dish. Combine soy sauce, honey, garlic, sherry, vinegar and tomato sauce and pour over spareribs. Marinade for 1 hour, turn and marinade for 1 hour more. Drain, reserving the marinade and place ribs on a rack in a baking tin. Brush well with marinade and bake (180°C) for 30 minutes. Turn ribs, brush with marinade and bake for another 30 minutes. Serve on a bed of hot rice.


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.