By: Cliff Hasenoehrl and Rosanna Thomas
2 ½ lb Pork Loin Back Ribs (1 full slab)
2 cups water
¼ cup ketchup
2 large garlic cloves, pressed
¾ teaspoon lemon pepper
Preheat oven to 400 degrees (Bake, not convection)
Place ribs (cut into sections of 2 each) in greased 9x13 glass baking dish, meat-side up. Press garlic and lemon pepper seasoning into top of meat. Mix ketchup into water and pour around meat (not on top or you will pour off seasoning!). Cover dish with tin foil and bake for 1 hour.
Make home-made barbeque sauce:
2 Tablespoons oil (olive, Grapeseed or vegetable oil)
¼ cup finely chopped yellow onion
1 ½ cups ketchup
¼ cup brown sugar
3 Tablespoons Worcestershire sauce
2 Tablespoons apple cider vinegar
¼ cup honey
2 Tablespoons barbeque seasoning (McCormick- found at most grocery stores or thru Pampered Chef)
1 teaspoon prepared honey mustard
Heat oil on medium heat in large pot on stove until heated. Add onion and sauté for 2 minutes; careful not to burn (remove from heat at times if needed). Add all other barbeque sauce ingredients. Bring to a boil. Reduce heat to low and cover for 10 minutes, stirring occasionally. Remove from heat and let cool to room temperature.
Once the ribs have baked in the oven for 1 hour, remove from dish and place on barbeque grill. Baste with sauce and cook additional 15 minutes.
Serves 2-4
***Great with steamed corn-on-the cob***
