An economical and spicy party dish, Spareribs with Paprika Sauce is a super dish for those who like eating with their fingers. Serve with boiled rice and a mixed salad.6 lb. barbecue spareribs, cut into serving pieces
2 fl. oz. vegetable oil
2 medium-sized onions, finely chopped
1 tablespoon flour
1 pint chicken stock
14 oz. canned peeled tomatoes, drained and chopped
2 tablespoons tomato puree
2 tablespoons paprika
1 teaspoon caraway seeds
1 teaspoon salt
2 teaspoon black pepper
2 tablespoons chopped fresh parsley
Preheat the oven to moderate 350 ‘F (Gas Mark 4, 180°C).
Place the spareribs in a large saucepan. Pour over enough cold water to com-pletely cover the ribs. Place the pan over high heat and bring the water to the boil. Boil the meat for 5 minutes. Remove the pan from the heat. Drain the ribs in a colander and transfer them to a large roasting tin. Set aside.
In a medium-sized saucepan, heat the oil over moderate heat. When the oil is hot, add the onions and fry, stirring occa- sionally, for 5 to 7 minutes or until the onions are soft and translucent but not brown. Stir in the flour and cook for 2 minutes, stirring constantly.
Remove the pan from the heat and gradually pour in the chicken stock, stirring constantly, being careful to avoid lumps.
Add the tomatoes, tomato puree, nn o paprika, caraway seeds, salt and pepper.
Increase the heat to high and bring the contents of the pan to the boil. Boil for 5 minutes, stirring occasionally. Remove the pan from the heat. Pour the sauce over the spareribs to coat them well and transfer the roasting tin to the centre of the oven. Cook the ribs, basting occasion-ally, for 12 hours or until the meat is cooked and crisp.
Remove the tin from the oven. With a slotted spoon, transfer the ribs to a warmed serving dish. Pour the cooking liquid over the spareribs. Sprinkle over the parsley and serve immediately.