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- Salt and pepper pork ribs. Barbeque ribs on coals till ready. Then baste with the sauce.
- Mix sauce well. Remove ribs from the coals and quickly apply the tomato basting sauce, using a barbeque brush, covering the whole rib on both sides. Return ribs to coals and continue barbequeing each side for two min only.
- Remove, cut and serve. The tomato barbeque sauce should be applied to the ribs after they have been barbequed to perfection, and each treated side barbequed for only 2 min more after applying the tomato basting sauce.
- This is the secret of perfectly barbequed pork spareribs: if the sauce is applied whilst the meat is still raw, or possibly if a side is facing the coals for more than 2 min after brushing on the tomato basting sauce, the tomato in the sauce tends to turn to charcoal.
- PROF HC VILJOEN (CHRISTO)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 341g | |
| Recipe makes 4 servings | |
| Calories 790 | |
| Calories from Fat 481 | 61% |
| Total Fat 53.3g | 67% |
| Saturated Fat 17.12g | 68% |
| Trans Fat 0.5g | |
| Cholesterol 182mg | 61% |
| Sodium 854mg | 36% |
| Potassium 801mg | 23% |
| Total Carbs 40.36g | 11% |
| Dietary Fiber 0.2g | 1% |
| Sugars 38.76g | 26% |
| Protein 36.16g | 58% |
