- 3 to 4 pounds [1.4 to 1.8 kg] country-style pork ribs [bone-in]
- 1 [8-ounce / 227-mL] can tomato sauce
- 1 large onion, chopped
- 1/2 cup [125 mL] dark corn syrup
- 2 tablespoons [30 mL] Worcestershire sauce
- 1/4 cup [60 mL] cider vinegar
- 1 teaspoon [5 mL] salt
- 1 teaspoon [5 mL] dry mustard
- 1 teaspoon [5 mL] chili powder
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- Transfer ribs into a large Dutch oven or stock pot.
- Pour in about 1 inch [2.5 cm] water.
- Cover and bring to a boil.
- Reduce heat and leave to simmer slowly for 1 hour.
- Mix together tomato sauce, chopped onion, dark corn syrup, Worcestershire sauce, cider vinegar, salt, dry mustard and chili powder into 1-quart [1-L] saucepan.
- Simmer sauce for 10 minutes.
- Drain then brush ribs with sauce.
- Grill ribs, basting and turning frequently for about 20 minutes, until browned
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