Recipe from Canadian Pork (www.putporkonyourfork.com)

Prep Time: 20 minutes

Cook Time: 1 hour, 15 minutes

Yield: Serves 6

Ingredients

• 2 Racks (approx. 3 lbs / 1.5 kg) Johnston’s Pork Back Ribs
• 2 Lemons
• ½ Cup (125 mL) Liquid Honey
• ½ Cup (125 mL) Cider Vinegar
• ½ Cup (125 mL) Ketchup
• ? Cup (75 mL) Soy Sauce
• 2 Tbsp (30 mL) Garlic, minced
• 2 tsp (10 mL) Tabasco Sauce or Hot Chili Sauce
• 2 tsp (10 mL) Garlic Powder

Cooking Directions

1. Pre-heat oven to 325°F (160°C). Using a fork, lift the membrane from a corner of the rib bones on the non-meaty underside, and gently peel it away from the ribs and discard. Place ribs in a single layer in a baking tray or dish, meaty side up. Add 2 cups (500 mL) of hot water to the tray. Slice lemons and place slices on top of ribs.
2. Cover with foil and bake in oven for about 1 hour, or until meat is easily pierced with a sharp knife, and is beginning to pull away from the rib bones. At this stage ribs can be cooled, covered and refrigerated for up to 3 days.
3. Pre-heat barbecue to medium-low, or oven to 325°F (160°C).
4. Prepare sauce: Combine all remaining ingredients in a saucepan and bring to a boil over high heat. Reduce heat and simmer for 10 minutes, or until sauce thickens slightly.
5. Place ribs on grill and baste with sauce. Keep basting and turning ribs for about 20 minutes or until ribs are thoroughly heated. Slice and serve.
6. If cooking in the oven, place ribs on a cookie sheet and baste with sauce. Cook for 20 minutes or until heated through. (Turn midway and baste the other side.) Remove from oven and slice and serve.
7. Tip: Any recipe for back ribs can also be used for side ribs with equal success: just add about 50 minutes to cooking time in step 2.