Ingredients

• 12 pork spare ribs
• 2 tbsp olive oil
• 1 onion
• finely chopped
• 2 x 400g cans chopped tomatoes
• 3 garlic cloves
• finely chopped
• 50g/2oz light muscovado sugar
• 4 tbsp malt vinegar
• 3 tbsp Worcestershire sauce
• 1 tbsp tomato purée
• 2 tsp Chinese five spice powder
• 1 tsp ground cumin
• salt and freshly ground black pepper

Directions

• To make the sauce
• heat the oil in a saucepan and add the onion. Fry for 3-4 minutes
• until softened
• then stir in the rest of the ingredients. Mix well and bring to the boil. Reduce the heat and simmer gently for about 30 minutes
• stirring occasionally
• until thickened.
• Place the ribs on the barbecue and cook for 10-15 minutes
• depending on the thickness of the meat. Brush the ribs liberally with the barbecue sauce every few minutes
• until they have a thick
• sticky coating
• and serve.