(170 ml) peanut or
safflower oil1/3 cup (80 ml) worcestershire
sauce1/2 cup (115 g) firmly packed
soft brown sugar3 tablespoons mild yellow
mustard1/2 teaspoon freshly ground
black pepper1–2 fresh red chillies, finely
chopped (optional)Put all the ingredients in a saucepan and mix to combine.
Bring to a boil over medium heat; immediately reduce the heat to low, then
cover and simmer until the sugar has completely dissolved and the sauce has
thickened slightly, about 20 minutes.2.25 kg pork spareribs, in 6–8 rib
portions
3 cups (750 ml) Barbecue Sauce1 Place the ribs in a large self-sealing bag,
glass baking dish or non-metallic bowl. Pour 2 cups (500 ml) of the barbecue
sauce over the ribs and toss to coat. Cover and refrigerate overnight.
2 On a covered kettle-style barbecue, follow the manufacturer's directions
to prepare the coals for the indirect method of cooking. Add the ribs and
cook for 1 to 11/2 hours, basting frequently with the marinating sauce.
3 In a small saucepan, warm the remaining barbecue sauce over low heat and
serve on the side with the ribs.
0 comments:
Post a Comment