2.5kg pork spare ribs
125g melted butter
1 onion, peeled and chopped
1 Tbsp minced garlic
125ml white vinegar
500ml Barker’s Professional Fiery Wing Hot & Spicy Sauce
1 lemon, juiced
In a deep roasting pan on the stove top, place the ribs and two thirds of salted water and bring to the boil. Simmer for 2 hours or until the meat is tender but not quite falling off the bone. Remove from the heat and drain.
Meanwhile whilst the ribs are cooking, heat the butter and add the onion and garlic. Lower the heat and cook out until the onions are soft.
Transfer to a liquidiser and add the vinegar, water, Barker’s Professional Fiery Wing Hot & Spicy Sauce and lemon juice. Blitz for a minute. Place into a saucepan and bring to the boil.
Place the ribs in a roasting pan and coat with the sauce. Cover and refrigerate for 2 hours or overnight.
Preheat the grill to medium, brush the grill with oil and cook the ribs for 15 minutes, basting them with the sauce as you cook them