Saucy lemony ribs
8
- Prep Time15 min
- Total Time5 h 15 min
- Makes4 servings
© Royalty-Free/Masterfile
Ingredients
1 kg pork back ribs
1 tsp salt
2 celery stalk, finely chopped
1 large onion, finely chopped
2 tsp butter
1/2 cup cider vinegar
1/4 cup ketchup
1/4 cup brown sugar
1 tbsp Worcestershire sauce
1 1/2 tsp dry mustard
1 1/2 tsp hot red-chili flakes
1/2 lemon, thinly sliced
Instructions
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.
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.
Nutrition (per serving)
Calories 424, Protein 24.1g, Carbohydrates 24.9g, Fat 25.8g, Fibre 1.3g, Sodium 904mg.
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