Prairie barbecue spare ribs recipe

INGREDIENTS:

1/4 cup red sherry vinegar

1/4 cup virgin olive oil

1/4 cup Lea & Perrins Worcestershire sauce

3 tablespoons hot pepper sauce

2 desert spoons of brown sugar

1 to 2 racks pork spare ribs (about 1 to 2 kilo)

Preparation:

Put the ribs in a small basin, stir and whisk together the vinegar, oil, Lea & Perrins sauce, hot pepper sauce, and brown sugar. Lay the ribs in a flat dish & then pour over the marinade mixture, turning to coat ribs, place a cover over the dish. Leave to stand in the refrigerator for at least 4 hours or better still, overnight, turn after a couple of hours to marinade.

Take the ribs out of the marinade; reserve marinade. In small saucepan boil the for 2 minutes at a fast boil.

Place ribs on the barbecue and cook for 25 to 35 minutes or until tender. Turn occasionally and brush with the marinade. Season ribs with salt and pepper to taste and serve with dressing.

INGREDIENTS FOR THE DRESSING:

1/4 cup mayonnaise

1/4 cup sour cream

2 ounces Danish blue cheese, finely chopped

2 cloves of garlic, grated or finely chopped

6 desert spoons of milk

1 teaspoon Lea & Perrins Worcestershire sauce

1 ounce of crushed black pepper corns

Salt and pepper

Mix all dressing ingredients together and place in the refrigerator until ready to serve.

How to serve:

Serve with a small side bowl of reserved and boiled marinade.