Saucy lemony ribs

Prep 15 min
Total 5 hours 15 min
Makes 4 servings



1 tsp
celery stalk, finely chopped
large onion, finely chopped
2 tsp
1/2 cup
cider vinegar
1/4 cup
1/4 cup
1 1/2 tsp
dry mustard
1 1/2 tsp
hot red-chili flakes
lemon, thinly sliced


  • Cut ribs into 3- or 4-rib serving-size portions. Place in bowl of a slow cooker. Sprinkle with salt and pepper, turning to evenly coat. Add half of chopped celery and half of onion. Cover and cook on high setting 5 to 6 hours or low setting 7 to 8 hours, until tender. Turn meat halfway through.
  • Before serving, melt butter in a medium-size saucepan over medium heat. Add remaining celery and onion. Stir often until soft, about 5 minutes. Whisk in vinegar, ketchup, sugar, Worcestershire, mustard and chili flakes. Remove seeds from lemon slices and add slices. Bring to boil, then reduce heat and simmer, stirring often, about 5 minutes. Or make sauce ahead and refrigerate up to 2 days. Reheat before using. Place ribs on a large platter or plates. Drizzle with warm sauce. Terrific with mashed or baked potatoes.


Calories 424
Protein 24.1 g
Carbohydrates 24.9 g
Fat 25.8 g
Fibre 1.3 g
Sodium 904 mg

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Photo credit: © Royalty-Free/Masterfile

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