Spareribs baked in a sweet and sour sauce make an easy and inexpensive main dish for lunch or dinner. Serve them on their own followed by afresh mixed salad.
2 tablespoons vegetable oil
1 garlic clove, crushed
1 large onion, finely chopped
5 fl. oz. tomato puree
3 tablespoons lemon juice
½ teaspoon salt
½ teaspoon black pepper
2 teaspoon dried sage
4 tablespoons light brown sugar
4 fl. oz. beef stock
4 tablespoons Worcestershire sauce
1 teaspoons dry mustard
1 lb. spareribs of pork, cut into serving pieces
Preheat the oven to fairly hot 400 °F (Gas Mark 6, 200°C).
Heat the oil in a large frying-pan over moderate heat. When the oil is hot, add the garlic and onion and cook for 3 minutes, stirring frequently until the onion is translucent and soft but not brown.
Add the tomato puree, lemon juice, salt, pepper, sage, sugar, beef stock, Worcestershire sauce and mustard to the mixture in the frying-pan and stir well. Simmer over low heat for 10 minutes, stirring frequently. Remove the frying-pan from the heat.
Put the spareribs on a rack in a large roasting tin. Pour the sauce evenly over the spareribs. Bake in the middle of the oven for 1 hour, or until the spareribs are brown and crisp, basting the ribs with the barbecue sauce every 15 minutes.