Spare ribs

Serves 4

- 2 rows of 8 spare ribs
- 2 tablespoons olive oil
- 800g canned crushed tomatoes
- 1 thinly sliced onion
- 3 garlic cloves
- 50g Sirop de Liège
- 4 tablespoons Xérès vinegar
- 3 tablespoons Worcestershire sauce
- 1 tablespoons tomato puree
- 2 teaspoons Chinese five-spice powder
- 1 teaspoon cumin powder
- Salt, freshly ground pepper


  1. Sauce: heat the oil in a frying pan and add the onion.
  2. Gently brown the onion and then mix in the other ingredients.
  3. Bring to a boil, then let simmer over a gentle fire for about 30 minutes.
  4. Whisk from time to time to keep your sauce from sticking.
  5. Cook the spare ribs on a barbecue or in the oven for about 15 minutes, depending on how thick your ribs are.
  6. During cooking time, sprinkle barbecue sauce over your ribs until it caramelises.
  7. Serve with long grain rice and cumin-flavoured tomato sauce.

Les véritables boulets à la liegeoise
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