4 tbsp butter
1 each onion finely chopped
2 each cloves garlic, fine chopped
4 cup canned plum tomatoes
2 tsp chili powder
1 cup dry red wine
1/2 cup soya sauce
2 tbsp cornstarch
1 tbsp granulated sugar
1 each salt
1/2 cup chicken stock
5 lb trimmed spareribs
A Recipe for
Spit Roasted Chili Barbeque Ribs
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Bread deals with living things, with giving life, with growth, with the seed, the grain that nurtures. It is not coincidence that we say bread is the staff of life. |
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This Recipe for Spit Roasted Chili Barbeque Ribs is one of thousands in the Recipes-to-go Meat Cookbook.
Fish, to taste right, must swim three times - in water, in butter, and in wine. |
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This is a recipe for Spit Roasted Chili Barbeque Ribs from the recipe cookbook of Recipes-to-go (Meat)
No man in the world has more courage than the man who can stop after eating one peanut. |
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You can say this for ready-mixes - the next generation isn't going to have any trouble making pies exactly like mother used to make. |
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Food Tip |
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Melt butter in saucepan or skillet over medium high heat and cook
onion until soft. Add garlic and cook a minute longer. Put tomatoes
through a food mill or puree in a blender or food processor. Add to
onion mixture along with all other ingredients except meat.
Bring to a boil and simmer for several minutes.
Remove from heat and set aside. Thread ribs on to spit and secure
with prongs. Close cover two thirds of way. Spit roast for 30
minutes, then baste every ten or so for another 40 minutes or until
juices run clear. Place several tablespoons of sauce on each plate
and serve with ribs. Makes about 4 servings
Serves: 4
Spit Roasted Chili Barbeque Ribs Recipe brought to you by Recipes To-Go