"Hot and Spicy" aren't words you normally associate with Norman "Curly" Watts but Curly has a few secrets up his sleeve. Living on his own, he's learned he has to sink or swim in the kitchen (that's a pun, geddit?) and has devised a few good recipes that he can serve when he entertains. This recipe for spare ribs can be adjusted for however hot or mild you like it with a basic tomato based barbeque sauce as its starting point that is a little sweet and a little spicy. Or you can eschew the tabasco sauce and put in a little honey for a honey garlic-type rib. Equally good.
Spare Ribs
(To Serve 2-3)
1 clove garlic (or more to taste)
2 tbsp soy sauce
1 tbsp tomato puree (tomato paste, sauce or ketchup)
1/2 cup boiling water
1 tsp dried mustard
1 tbsp brown sugar
1 tbsp marmalade
Tabasco sauce to taste
Pepper
1 lb spare ribs
Preheat the oven to 400F. Finely chop the garlic and put in a bowl with the soy sauce, the tomato puree and the boiling water. Add the mustard powder, sugar and marmalade. Add a few drops of Tabasco and some pepper. Let the flavour develop for a few minutes, then brush the spare ribs with the sauce and roast them in the oven for 30 minutes.
Note: if you like, you can marinate the ribs in the sauce overnight in the fridge.
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