Saucy Lemon Ribs

Photo by Mara M.

PREP TIME

15

minutes

TOTAL TIME

315

minutes

SERVINGS

4

servings

PREP TIME

15

minutes

TOTAL TIME

315

minutes

SERVINGS

4

servings

Ingredients

  • 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

Directions

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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