Spareribs With a Chili and Cream Sauce

1. 1

   Roast the ribs at 400F for 30 minutes until well browned (I cut the ribs up).

2. 2

   Remove from the oven, lower the heat to 350F.

3. 3

   Remove ribs from the tin, drain off all the fat, line the tin with parchment paper and replace the ribs in the roasting tin.

4. 4

   Mix together the seasoning mix, garlic, sugar, honey, hot sauce and the water, pour over the ribs.

5. 5

   Cook covered with foil for 40 minutes, uncover and cook for another 30/40 minutes until the ribs are tender and the sauce is reduced.

6. 6

   Put the ribs on a plate and the sauce in a small sauce pan.

7. 7

   To the sauce add two tablespoons cream and the tomato paste, bring to the boil.

8. 8

   Sample the sauce and add more hot sauce and maybe cream.

9. 9

   Drizzle the sauce over the ribs and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.