Updated May 24, 2016Chatelaine
pork back ribs, about 1.5 kg each, cut in half
- TRIM any excess fat off ribs. Arrange ribs, meaty-side up, in a very large, wide pot. Add enough water to cover ribs. Boil, then reduce heat to medium-low. Simmer, covered, turning ribs occasionally, until meat is fork-tender, 45 to 60 min. Transfer ribs to a platter.
- STIR ketchup with vinegar, sugar, mustard, garlic powder, onion powder and hot sauce in a saucepan over medium. Gently boil, stirring often, until sauce starts to thicken, 12 to 15 min.
- PREHEAT barbecue to medium-low. Brush ribs with sauce. Oil grill. Barbecue ribs, lid open, turning and basting often with sauce, until ribs are well glazed and heated through, 8 to 10 min. Transfer to a cutting board. Slice into 1-rib portions and serve.
NutritionCalories 828, Protein 58 g, Carbohydrates 22 g, Fat 55 g, Fibre 1 g, Sodium 784 mg. Excellent source of vitamin B6
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