Ingredients

1 kg	beef spare ribs (or 4) allow 1-2 per person
1 1/2 cup	passata (tomato puree)
1 cup	water
1/4 cup	brown sugar
1/2 cup	malt vinegar
1/2 cup	port or port vinegar
2 tbsp	mustard
	salt
	pepper
1	onion
4	cloves garlic
	olive oil
4ish	button mushrooms
5	shallots
	paprika
	dried chilli flakes

Equipment

• bbq
• heavy based pan with lid

Method

1. cut one clove of garlic in half and rub over beef ribs, coat generously with pepper, spray with oil and drizzle with port
2. bbq ribs approximately 10 minutes each side - note port may catch fire / burn, use tongs
3. meanwhile slice onion and garlic and add to pan with generous amount of olive oil and saute on low heat until onion is starting to go transparent
4. slice and add mushrooms to pan and cook through
5. add passata, water, vinegar, port, mustard, paprika, chilli, salt and pepper. Increase heat until bubbling, stir and cover
6. add cooked ribs to sauce, reduce heat, cover and simmer approximately 30 minutes, turn ribs after 15 minutes to coat in sauce
7. add chopped shallots to sauce, recover and cook further 10 minutes
8. serve ribs topped with sauce

Notes

serve with potato wedges, steamed greens and a bottle of red wine

also goes well with rice or bread to soak up the sauce

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