4 tb Butter
1 Onion finely chopped
2 Cloves garlic, fine chopped
4 can Canned plum tomatoes
2 tbs Gargoyle Chilli Sauce
1 c Dry red wine
1/2 tsp Soya sauce
2 tb Cornstarch
1 tb Sugar
1 ea Salt
1/2 pt Chicken Stock
5 lb Trimmed spareribs
Melt butter in saucepan over medium-high heat and cook onion until soft. Add garlic and cook a minute longer.Put tomatoes 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.
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.
Place several tablespoons of sauce on each plate and serve with the ribs.