A tasty and economical family dish, Zonza Stuffed Spare Rib is ideal to serve as family supper. Ice-cold lager and mashed potatoes would be the ideal accompaniments.
1 large sheet barbecue spare ribs
1 teaspoon salt
2 teaspoon black pepper
6 fl. oz. tomato ketchup
2 fl. oz. Worcestershire sauce
2 tablespoons prepared English mustard
10 fl. oz. beef stock
4 slices streaky bacon, rinds removed and finely chopped
2 oz. butter
2 onions, finely chopped
1 lb. chicken livers, trimmed and coarsely chopped
1 tablespoon dried sage
6 oz. fresh white breadcrumbs, soaked in cold water and squeezed dry
2 eggs, lightly beaten
Preheat the oven to hot 425 °F (Gas Mark 7, 220°C).
First prepare the stuffing. In a large frying-pan, fry the bacon over moderate heat, stirring constantly, for 6 to 8 minutes or until it is golden brown all over and has rendered most of its fat. Add the butter to the pan. When the foam subsides, add the onions and chicken livers and fry, stirring constantly, for 5 to 7 minutes or until the onions are soft and translucent but not brown.
Remove the pan from the heat and transfer the mixture to a medium-sized mixing bowl. Add the sage, breadcrumbs and eggs.
Beat the ingredients together until they are thoroughly combined. Set aside.
Season the spare ribs with the salt.and pepper and place them on a working sur-face. Spoon the stuffing on to one end of the ribs. Pull the ribs around the stuffiing and secure the two ends together with trussing thread or string. Transfer the ribs to a large roasting tin, place in the centre of the oven and roast for 15 minutes.
Meanwhile, in a medium-sized sauce-pan, combine the ketchup, Worcestershire sauce, mustard and beef stock. Place the pan over moderate heat and bring the contents to the boil, stirring constantly. Remove the pan from the heat and pour the sauce over the ribs.
Reduce the heat to warm 325nF (Gas Mark 3, 170 deg C). Continue to roast the ribs for a further l.| hours or until the ribs are thoroughly cooked.
Remove the tin from the oven and transfer the ribs and sauce to a warmed serving dish. Serve at once.