3/4 cup of tomato sauce/ketchup (I use organic)
1 cup of water or white wine
1 heaped tsp of mustard
1 heaped tsp of turmeric
1 heaped tsp of cinnamon
1 heaped tsp of cumin
1 tbsp of plain flour
1 onion chopped
2 cloves of garlic
1 chopped chili (Heat of chili to your taste)
In a pan on a low heat mix the tomato sauce/ketchup, all the spices, the flour, the mustard and cook for about 5 minutes. In a separate pan brown the ribs and place in a slow cooker, in the same pan gently fry the onion, the garlic and chili until the onion has slightly browned. Put the onions, garlic and chili on top of the ribs followed by the sauce. Now turn the heat up on the pan and pour in the water or wine, this will lift all those stuck on bits that are so tasty, add to the ribs also. Cook in the slow cooker for 6 - 8 hours on the low setting. Finish the ribs in the oven cooked at 350 degrees for about 50 minutes, spooning the excess sauce over them every now and again. If you do not have a slow cooker these ribs can be cooked on a low heat in the oven covered with foil.
Serve with vegetables of your choice and crusty bread to mop up the sauce! Best eaten with the fingers.