Spooner's Special Spare Ribs

I wanted this to be the first recipe that I share, cos it's special! My mum has been making this dish for years, originally it was given to her by my Aunty Liz but mum adapted it slightly and it seriously is amazing, she scribbled it down for me on a post it note and only half of the instructions, 'do it to taste' she said. I made them for the first time a few weeks ago and jeeeesus they were soooo good, actually think they were better than hers.

We invited Kandy over last night for a Halloween Rib Night, and they were devoured...and we're just about to tuck into the leftovers tonight yum. 

Honestly it's perfect for those Autumn / winter nights and so easy! Sweet sticky and spicy!

Top Tip Essential: Make it the night before

Crucials

•  One Onion
•  Six Spare Ribs (combine with pork belly strips, rind removed)
•  Three Garlic cloves (whole)
•  Four big spoonfulls of light brown sugar
•  Two big spoonfulls of tomato puree
•  Half a pint of chicken stock 
•  Three quarters of a bottle of Lea & Perrins Worcestershire Sauce
•  Black Pepper

Day One:

Prepare the ribs...

•  Wash the ribs & place them straight into a roasting tray 
•  Heat at 200degrees for 30 mins

Make the sauce...

•  Chop and fry the onion in a saucepan with the whole garlic cloves on a low heat until they're soft and see through - season with pepper
•  Add the sugar and tomato puree and stir to form a paste with the onions
•  Pour in the chicken stock and the worcestershire sauce and simmer for approx 30mins
•  Remove the ribs from the oven and drain off any fat
•  Pour the sauce over the ribs and cover with foil 
•  Place back in the oven for at least an hour and a half at 150 degrees
•  Remove them from the oven and take off foil and turn the ribs, put the foil back on and allow them to cool down (i leave them outside overnight)

Day Two:

•  Uncover the ribs and put them in the middle of the oven for an hour
•  Make sure you keep turning them every 15 mins so they roast evenly on each side in the sauce

Serve with Basmati rice and buttery sweetcorn....the meat just falls from the bone....Divine!