Roasted Chili BBQ Ribs

4 tbs butter
1 onion, finely chopped
2 cloves garlic, finely chopped
4 red chilies, finely chopped
4 can plum tomatoes
3 tbs chili sauce
1 tbs red wine
½ tsp soy sauce
2 tbs cornstarch
1 tbs Sugar
1 tsp Salt
½ pt Chicken Stock
2,5 kg trimmed spareribs

How to cook:

1.        Melt butter in saucepan over medium-high heat and cook onion until soft. Add garlic and cook a minute longer.

2.        Put tomatoes and red chilies in a blender and puree. 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.

3.        Thread ribs on to spit and secure with prongs. Close cover two thirds of way. Spit roast the ribs for 30 minutes, then baste every ten or so for another 40 minutes or until juices run clear.

4.        Place several tablespoons of sauce on each plate and serve with the ribs.

Stir Fry - Beef

1½ kg beef
4 tbs oil  

Marinade:

1 cup water
½ cup tomato sauce
1 cup chili sauce
5 tbs steak sauce
2 tbs palm sugar
3 tbs lemonade
4 cloves garlic, minced
5 red chilies, minced
1½ salt
2 stalks lemongrass, bottom part only
5 tbs coriander leaves, chopped

How to cook:

1.   To make the marinade, boil all of the marinade ingredients for 5 minutes. Set aside.

2.   When cooled, add beef and stir well. Set aside for 4 hours. And then drain the beef.

3.   Stir-fry the marinated beef for 3 minutes.

4.   Serve on a plate and garnish with mint leaves.

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