For the sauce
- 1 tbsp olive oil
- 1 onion, finely chopped
- 400g can chopped tomatoes
- 3 garlic cloves, finely chopped
- 85g brown sugar
- 3 tbsp malt vinegar
- 2 tbsp Worcestershire sauce
- 1 tbsp tomato purée
For the ribs
- 2kg pork ribs
- 1tbsp garlic powder
- 1tsp ground black pepper
- 2tbsp salt
Sauce method
Heat oil in a saucepan and add the onion. Cook over a gentle heat 4-5 mins, until softened. Add remaining ingredients, season and mix. Bring to the boil, then reduce heat and simmer for 20-30 mins, until thickened. For a smooth sauce, simply whizz the mixture in a food processor or with a hand blender for a few seconds.
Ribs Method
This barbecue spare rib recipe is bound to be a favourite. The home made barbecue sauce adds a rich sweet smokey flavour.
- Add the ribs and enough water to cover them into a large pan. Add garlic powder, black pepper and salt. Bring water to the boil and cook ribs until tender. Drain and set aside to cool.
- Prepare your barbecue sauce. Cover the ribs with the sauce and leave overnight.
- When you are ready to cook your ribs in your wood fired oven, fire it up to it’s maximum temperature (approx 550c) and allow your oven to cool until it reaches about 180°C.
- Place your ribs into a baking dish, cover with foil and bake for about an hour. To brown the ribs a little further remove the foil the last 10 minutes or so. Once cooked, take your ribs out of your wood fired Amigo oven and allow to cool slightly before serving.