Saucy Country-Style Oven Ribs

american pork bake dinner pork rib grill/barbecue gourmet michigan dairy free peanut free tree nut free soy free

Linda Kuipers

Makes 6 to 8 servings

Source

Ingredients

4 lb boneless country-style pork ribs

1 large onion, finely chopped (2 cups)

4 garlic cloves, minced (2 tablespoons)

2 tablespoons vegetable oil

1 1/2 cups ketchup (12 oz)

2/3 cup honey

1/2 cup cider vinegar

1/2 cup Worcestershire sauce

6 tablespoons fresh lemon juice (from 2 lemons)

2 tablespoons plus 1 teaspoon dry mustard

2 teaspoons drained bottled horseradish

1 teaspoon black pepper

Method

Put oven rack in middle position and preheat oven to 350°F.

Put ribs in a 6- to 8-quart pot and cover with water by two inches. Bring to a boil, reduce heat and simmer, uncovered, skimming froth, 30 minutes.

Meanwhile, cook onion and garlic in oil in a 3- to 4-quart heavy saucepan over moderate heat, stirring occasionally, until onion is tender, about 15 minutes. Stir in remaining ingredients and simmer, stirring occasionally, 15 minutes.

Drain pork in a colander and pat dry, then arrange in 1 layer using tongs in a 13- by 9-inch baking dish. Pour sauce over pork to coat evenly, then cover dish tightly with foil. Bake 1 hour, then remove foil and carefully turn pork over with tongs and cook, uncovered, until very tender, about 30 minutes. Skim fat from sauce if desired.