Title: Spit Roasted Chili Barbequed Ribs
Categories: Meat Mexican Chili
Yield: 4 Servings
| 4 | tb | Butter |
| 2 | | Cloves garlic, fine chopped |
| 2 | ts | Chili powder |
| 1/2 | c | Soya sauce |
| 1 | tb | Granulated sugar |
| 1/2 | c | Chicken stock |
| 1 | | Onion finely chopped |
| 4 | c | Canned plum tomatoes |
| 1 | c | Dry red wine |
| 2 | tb | Cornstarch |
| 1 | | Salt |
| 5 | lb | Trimmed spareribs |
Melt butter in saucepan or skillet over medium high heat and cook onion
until soft. Add garlic and cook a minute longer. Put tomatoes through a
food mill or puree in a blender or food processor. Add to onion mixture
along with all other ingredients except meat. Bring to a boil and simmer
for several minutes. Remove from heat and set aside. Thread ribs on to
spit and secure with prongs. Close cover two thirds of way. Spit roast for
30 minutes, then baste every ten or so for another 40 minutes or until
juices run clear. Place several tablespoons of sauce on each plate and
serve with ribs. Makes about 4 servings