Recipe for Barbeque Spare Ribs 
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Yield:
1 servings
Ingredients:
Amount Ingredient
1 tbl Anchovy essence
60 ml Water, (2fl oz)
2 tbl Worcester sauce
60 ml Vegetable oil, (2fl oz)
1 x Carrot, finely chopped
3 stalk celery, finely chopped
2 x Onions, finely chopped
2 tbl Chopped garlic
1 tsp Soft thyme leaves
175 ml Cider vinegar, (6fl oz)
175 ml Tomato ketchup, (6fl oz)
90 ml Tomato puree, (3fl oz)
1 tbl Paprika
1 tbl Salt
1 tbl Chili powder
1 tbl Ground cumin
Instructions:
Instructions: Warm vegetable oil in a saucepan. Add onions, diced celery, carrots and garlic for 7-8 minutes. Add thyme. When vegetables have softened add remaining ingredients until vegetables are soft. Chop ribs and add to sauce. Cook for 35 minutes.

Sauce should be thick.

Remove the ribs from sauce and finish off in oven for 5 minutes.

Puree sauce in liquidiser. Take ribs out of oven and garnish with fresh coriander.

This sauce will keep in the fridge for up to 10 days or it may be frozen.

11

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