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Spit-Roasted Chili Barbequed Ribs
Yields: 4 serving(s)
Ingredients
- 4 tablespoon(s) butter
- 1 onion finely chopped
- 2 cloves garlic, fine chopped
- 4 cup(s) canned plum tomatoes
- 2 teaspoon(s) chili powder
- 1 cup(s) dry red wine
- 1/2 cup(s) soya sauce
- 2 tablespoon(s) cornstarch
- 1 tablespoon(s) granulated sugar
- 1 salt
- 1/2 cup(s) chicken stock
- 5 pound(s) trimmed spareribs
Directions
- 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.
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