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| 1 Esslöffel | Anchovy essence |
| 60 Milliliter | Water; (2fl oz) |
| 2 Esslöffel | Worcester sauce |
| 60 Milliliter | Vegetable oil; (2fl oz) |
| 1 | Carrot finely chopped |
| 3 | Stalks celery finely chopped |
| 2 | Onions finely chopped |
| 2 Esslöffel | garlic chopped |
| 1 Teelöffel | Soft thyme leaves |
| 175 Milliliter | Cider vinegar; (6fl oz) |
| 175 Milliliter | Tomato ketchup; (6fl oz) |
| 90 Milliliter | Tomato puree; (3fl oz) |
| 1 Esslöffel | paprika |
| 1 Esslöffel | salt |
| 1 Esslöffel | chilli powder |
| 1 Esslöffel | ground cumin |
| 3 Esslöffel | Soft dark brown sugar |
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Warm vegetable oil in a saucepan. Add onions, diced celery, carrots and garlic for 7-8 minutes. Add thyme. When vegetables have softened add remaining ingredients until vegetables are soft. Chop ribs and add to sauce. Cook for 35 minutes.
Sauce should be thick.
Remove the ribs from sauce and finish off in oven for 5 minutes.
Pur, e sauce in liquidiser. Take ribs out of oven and garnish with fresh coriander.
This sauce will keep in the fridge for up to 10 days or it may be frozen.
Per serving: 776 Calories (kcal); 60g Total Fat; (63% calories from fat); 10g Protein; 66g Carbohydrate; 0mg Cholesterol; 7005mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 8 Vegetable; 0 Fruit; 11
1/2 Fat; 1/2 Other Carbohydrates
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