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pork back ribs freshly ground black pepper ketchup liquid honey onion garlic Worcestershire sauce freshly squeezed lemon juice mustard pepper lemon Shallow roasting pan
Viewed: 14 - Published at: a year agoIngredients
- 3 lbs (1.5 kg) pork back ribs
- Freshly ground black pepper
- 1 cup (250 mL) ketchup or prepared chili sauce
- 1/3 cup (75 mL) liquid honey
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp (25 mL) Worcestershire sauce
- 2 tbsp (25 mL) freshly squeezed lemon juice
- 1 tbsp (15 mL) Dijon mustard
- 1 tsp (5 mL) hot pepper sauce or to taste
- 1 lemon, cut into wedges
- Shallow roasting pan or broiler pan, with rack
Method
- Preheat oven to 375F (190C)
- Place ribs on rack in roasting pan; season with pepper.
- Cover with foil.
- Roast in preheated oven for 30 minutes.
- In a small saucepan, combine chili sauce, honey, onion, garlic, Worcestershire sauce, lemon juice, mustard and hot pepper sauce.
- Bring to a boil; reduce heat and simmer, stirring occasionally, for 10 to 15 minutes or until slightly thickened.
- Remove foil; brush ribs generously on both sides with sauce.
- Roast, uncovered, for 25 to 30 minutes, brushing generously every 10 minutes with the sauce, until spareribs are nicely glazed and tender.
- Cut into serving portions; serve with any remaining sauce and lemon wedges.
