April 2021 Edition

FREDDIE’S RECIPE Barbecu ed Pork Sp areribs Spareribs of pork have been a popular feature at American barbecues and outdoor eating for many years. Supermarkets are now selling fresh pork ribs, just the right 'bony' cut for this kind of recipe.

Large quantities of meat are required because there is a lot of waste. Barbecued pork spareribs are messy to eat but delicious with a salad and French bread on a hot summer evening.

F OR THE BAR BECUE SAUCE 1 tablespoon oil 1 small onion, finely chopped 4 tablespoons tomato ketchup 2 tablespoons vinegar 1 tablespoon soft brown sugar 1 teaspoon made mustard 1 tablespoon Worcestershire sauce Cut between the flesh of each pork rib bone so that individual pieces of meat are obtained and can be held in the fingers to eat after cooking. Sprinkle the meat with salt and place in a shallow roasting tin. Place in the centre of a moderately hot oven (400°F., 200°C., Gas Mark 6) and roast for 30 minutes.

Meanwhile prepare the barbecue sauce. Heat the oil in a saucepan and add the onion. Fry gently until the onion is soft but not brown. Mix together the tomato ketchup, vinegar, sugar, mustard and Worcestershire sauce in a basin. Add this to the onion in the saucepan and bring up to the boil stirring well. Remove the sauce from the heat.

Lower the oven heat to moderate (350°F., 180°C., Gas Mark 4) and pour away any fat in the pan. Pour the barbecue sauce over the pork ribs and replace in the oven.

Continue to roast the meat at the lower temperature for a further 1 hour. Baste often with the sauce. Towards the end the rib bones will become rather crisp and brown round the edges.

Serve the pork ribs with any sauce spooned from the roasting tin. Provide napkins and when cool enough to handle nibble the spicy meat off the bones.

Serves 2-3 I make twice the amount of sauce – Freddie Submitted by Freddie Thomas 14