ingredients
1/2 teaspoon dry mustard, or prepared English mustard
1/2 teaspoon ground sweet paprika
1/4 teaspoon ground oregano
1/4 teaspoon ground cumin
1 1/2 tablespoons peanut oil
1 teaspoon Tabasco sauce
1 clove garlic, crushed
1/2 cup tomato sauce
2 tablespoons tomato paste (tomato puree)
2 tablespoons soft brown sugar
1 tablespoon Worcestershire sauce
2 teaspoons brown vinegar
3 pounds pork spare ribs
method
1. For the sauce, combine the mustard, paprika, oregano, cumin and oil in a pan. Add the remaining ingredients, except the ribs. Cook, stirring, over medium heat for 3 minutes, or until combined. Allow to cool.
2. Coat the ribs with sauce and marinate overnight. Cook on a hot barbecue grill, turning frequently, until firm and well done. Cut into individual ribs before serving.
Get very lean pork spare ribs as fatty ones tend to flare up and burn. You can use beef spare ribs if you prefer but first simmer until tender, then drain.
