Serves 4-6 · 8kg pork spare ribs · For the sauce: · 5 onions, finely diced · Olive oil · 2kg Passata · 300g dark muscovado sugar · 200ml balsamic vinegar · Juice of 2 limes · 12 tablespoons Heinz Tomato Ketchup · 1 dessertspoon chilli powder · 100ml dark rum or Bourbon
1 Pre-heat the oven to 200C/400F/Gas 6. Lay the ribs out on a rack over a large roasting tin and roast for 30 minutes. It is important to use a rack to allow the fat to drain. 2 To make the sauce, sweat the onions with olive oil in a large pan until just translucent, but not browned. Now add all the other sauce ingredients to the pan, turn up the heat and when it starts to bubble reduce and simmer for 10 minutes. 3 Remove the ribs from the oven and carefully drain off the fat in the roasting tin. Tip the ribs from the rack back into the roasting tin and pour the sauce over them making sure they are well coated. 4 Reduce the oven temperature to 180C/350F/Gas 4 and cook the ribs for a further 1 – 1 ¼ hours until tender, turning the ribs in the sauce from time to time. Recipes from the Heinz Tomato Ketchup Cookbook Images taken from The Heinz Tomato Ketchup Cookbook by Paul Hartley, published by Absolute Press, £7.99. Photography © Peter Cassidy.