| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Main dish, Meats, Bar-b-q, Chili |
4 |
Servings |
INGREDIENTS
| 4 |
tb |
Butter |
| 1 |
|
Onion finely chopped |
| 2 |
|
Cloves garlic, fine chopped |
| 4 |
c |
Canned plum tomatoes |
| 2 |
ts |
Chili powder |
| 1 |
c |
Dry red wine |
| 1/2 |
c |
Soya sauce |
| 2 |
tb |
Cornstarch |
| 1 |
tb |
Granulated sugar |
| 1 |
|
Salt |
| 1/2 |
c |
Chicken stock |
| 5 |
lb |
Trimmed spareribs |
INSTRUCTIONS
Melt butter in saucepan or skillet over medium high heat and cook onion
until soft. Add garlic and cook a minute longer. Put tomatoes through a
food mill or puree in a blender or food processor. Add to onion mixture
along with all other ingredients except meat.
Bring to a boil and simmer for several minutes.
Remove from heat and set aside. Thread ribs on to spit and secure with
prongs. Close cover two thirds of way. Spit roast for 30 minutes, then
baste every ten or so for another 40 minutes or until juices run clear.
Place several tablespoons of sauce on each plate and serve with ribs. Makes
about 4 servings
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