- 2 tablespoons [30 mL] oil
- 1 clove garlic, crushed
- 1 large onion, finely chopped
- 1/2 cup [125 mL] tomato paste
- 3 tablespoons [45 mL] lemon juice
- 1/2 teaspoon [2.5 mL] salt
- 1/4 teaspoon [1 mL] gray pepper
- 1/2 teaspoon [2.5 mL] sage
- 60 mL [4 tablespoons] brown sugar
- 1/2 cup [125 mL] beef broth
- 4 tablespoons [60 mL] Worcestershire sauce
- 2 teaspoons [10 mL] dry mustard
- 3 pounds [1,4 kg] about 4-inch [10-cm] long pork back ribs, cut into individual servings
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- Preheat oven to 400°F [200°C].
- Into a large frypan, heat oil over medium heat until hot.
- Cook together crushed garlic and chopped onion stirring often for approximately 3 minutes, until onion is tranclucent yet not colored.
- Well stir in tomato paste, lemon juice, salt, gray pepper, sage, brown sugar, beef broth, Worcestershire sauce and dry mustard.
- Leave to simmer slowly stirring often for 10 minutes.
- Remove from heat.
- Arrrange pork back ribs onto the wire rack of a roasting pan.
- Evenly spread sauce over pork back ribs.
- Roast pork ribs onto middle rack of preheated oven for approximately 1 hour, coating ribs with cooking juices every 15 minutes and truning ribs at half time, until crunchy and golden.
- Serve, hot.
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