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Ingredientes
- 1 Tbsp. Anchovy essence
- 60 ml Water, (2fl ounce)
- 2 Tbsp. Worcester sauce
- 60 ml Vegetable oil, (2fl ounce)
- 1 x Carrot, finely minced
- 3 stalk celery, finely minced
- 2 x Onions, finely minced
- 2 Tbsp. Minced garlic
- 1 tsp Soft thyme leaves
- 175 ml Cider vinegar, (6fl ounce)
- 175 ml Tomato ketchup, (6fl ounce)
- 90 ml Tomato puree, (3fl ounce)
- 1 Tbsp. Paprika
- 1 Tbsp. Salt
- 1 Tbsp. Chili pwdr
- 1 Tbsp. Grnd cumin
- 3 Tbsp. Soft dark brown sugar
Direcciones
- Hot vegetable oil in a saucepan. Add in onions, diced celery, carrots and garlic for 7-8 min. Add in thyme. When vegetables have softened add in remaining ingredients till vegetables are soft. Chop ribs and add in to sauce. Cook for 35 min.
- Sauce should be thick.
- Remove the ribs from sauce and finish off in oven for 5 min.
- Puree 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 possibly it may be frzn.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1019g | |
| Calories 1099 | |
| Calories from Fat 529 | 48% |
| Total Fat 60.07g | 75% |
| Saturated Fat 4.84g | 19% |
| Trans Fat 1.42g | |
| Cholesterol 0mg | 0% |
| Sodium 9578mg | 399% |
| Potassium 2502mg | 71% |
| Total Carbs 138.29g | 37% |
| Dietary Fiber 15.4g | 51% |
| Sugars 100.22g | 67% |
| Protein 12.17g | 19% |
