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Saucy Lemon Ribs


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Rate this recipe 4.5/5 (67 Votes)


  • 2 lbs (1 kg) pork back ribs
  • 1 tsp (5 mL) each salt and black pepper
  • 2 celery stalks, finely chopped
  • 1 large onion, finely chopped
  • 2 tsp (10 mL) butter
  • 1/2 cup (125 mL) cider vinegar
  • 1/4 cup (50 mL) each ketchup and brown sugar
  • 1 tbsp (15 mL) Worcestershire sauce
  • 1-1/2 tsp (7 mL) each dry mustard and chili flakes
  • 1/2 lemon, thinly sliced


Servings 4
Preparation time 15mins
Cooking time 315mins


Step 1

1. 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.

2. 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.

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