Barbeque Pork Spareribs
1 whole rack of pork ribs (about 12 -16 ribs)
220ml (1 cup) tomato ketchup
100ml (½ cup) Worcestershire sauce
1 tsp salt, black pepper, cumin powder, turmeric powder & cinnamon powder
2 tsp dried oregano
Transfer the meat into a tray, or aluminum tray or oven proof dish (lined with foil). In a small bowl, add all the other ingredients and mix to combine well.
Add this sauce over the meat and massage well with your hands to make sure all the meat is well coated.
Marinate and cover with aluminium foil. Leave outside fridge for at least 30 minutes (up to 2 hours). Let it absorb all the flavors.
Preheat oven to 220ºC/450ºF/Gas Mark 6.
Place the tray or dish on the middle rack of the oven and bake for about 45 minutes.
After 45 minutes, remove the foil, turn the ribs and bake for 15 minutes on one side then turn ribs over and bake for a further 15 minutes.
Remove the ribs from the baking dish and reserve on a separate plate covered with foil for at least 5 minutes before carving. Reserve the remaining juices from the baking dish.
Serve and enjoy!
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