4 tablespoon butter
1 onion finely chopped
2 cloves garlic -- fine chopped
4 cups canned plum tomatoes
2 teaspoons chili powder
1 cup dry red wine
1/2 cup soy sauce
2 tablespoon cornstarch
1 tablespoon granulated sugar
1 salt
1/2 cup chicken stock
5 pounds trimmed spareribs
Instructions:
Melt butter in saucepan or skillet over medium high heat and cook
onion until soft. Add garlic and cook a minute longer. Put tomatoes
through a food mill or puree in a blender or food processor. Add to
onion mixture along with all other ingredients except meat. Bring
to a boil and simmer for several minutes. Remove from heat and set
aside. Thread ribs on to spit and secure with prongs. Close cover
two thirds of way. Spit roast for 30 minutes, then baste every ten
or so for another 40 minutes or until juices run clear. Place several
tablespoons of sauce on each plate and serve with ribs.
