Ingredients Jump to Instructions ↓

  1. 4 lb boneless country-style pork ribs

  2. 1 large onion , finely chopped (2 cups)

  3. 4 garlic cloves , minced (2 tablespoons)

  4. 2 tablespoons vegetable oil

  5. 1 1/2 cups ketchup (12 oz)

  6. 2/3 cup honey

  7. 1/2 cup cider vinegar

  8. 1/2 cup worcestershire sauce

  9. 6 tablespoons fresh lemon juice (from 2 lemons )

  10. 2 tablespoons plus 1 teaspoon dry mustard

  11. 2 teaspoons drained bottled horseradish

  12. 1 teaspoon black pepper

Instructions Jump to Ingredients ↑

  1. How to make it 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.


Send feedback