Barbeque Spare Ribs Recipe

• 1 Tbsp. Anchovy essence
• 60 ml Water, (2fl ounce)
• 2 Tbsp. Worcester sauce
• 60 ml Vegetable oil, (2fl ounce)
• 1 x Carrot, finely minced
• 3 stalk celery, finely minced
• 2 x Onions, finely minced
• 2 Tbsp. Minced garlic
• 1 tsp Soft thyme leaves
• 175 ml Cider vinegar, (6fl ounce)
• 175 ml Tomato ketchup, (6fl ounce)
• 90 ml Tomato puree, (3fl ounce)
• 1 Tbsp. Paprika
• 1 Tbsp. Salt
• 1 Tbsp. Chili pwdr
• 1 Tbsp. Grnd cumin
• 3 Tbsp. Soft dark brown sugar

1. Hot vegetable oil in a saucepan.
2. Add in onions, diced celery, carrots and garlic for 7-8 min.
3. Add in thyme.
4. When vegetables have softened add in remaining ingredients till vegetables are soft.
5. Chop ribs and add in to sauce.
6. Cook for 35 min.
7. Sauce should be thick.
8. Remove the ribs from sauce and finish off in oven for 5 min.
9. Puree sauce in liquidiser.
10. Take ribs out of oven and garnish with fresh coriander.
11. This sauce will keep in the fridge for up to 10 days or possibly it may be frzn.
12. 11

anchovy essence, water, worcester sauce, vegetable oil, carrot, celery, onions, garlic, thyme, vinegar, tomato ketchup, tomato puree, paprika, salt, cumin, brown sugar

Taken from cookeatshare.com/recipes/barbeque-spare-ribs-78880 (may not work)