Barbeque Ribs

Barbeque Ribs

3 ½ to 4 ½ lb pork back ribs
6 garlic cloves, pressed
1 ½ teaspoons lemon pepper seasoning
3 cups tomato juice

Barbeque Sauce:
2 teaspoons vegetable oil
¼ cup chopped yellow onion
1 ½ cups ketchup
3 Tablespoons Worcestershire sauce
2 Tablespoons apple cider vinegar
½ cup raw pure honey
2 Tablespoons barbeque seasoning (McCormick’s is reasonably priced and found Safeway & Fred Meyer)
1 teaspoon Dijon mustard
(Yields 2 1/3 cups)

Preheat oven to 400 degrees (bake; not convection)

For ribs: cut each slab into thirds. Place in a large, deep, roasting pan. Press garlic over meaty sides of ribs. Sprinkle with lemon pepper. Carefully pour tomato juice around ribs; cover with tin foil. Bake 1 hour. Carefully remove ribs and discard tomato juice.

For sauce: Heat oil in medium saucepan over medium heat. Add onion and cook for 2 minutes. Stir in remaining ingredients and return to a boil. Reduce heat to medium-low. Simmer, covered, 10 minutes.

Prepare grill for cooking at medium temperature. Place ribs, meaty side up, on lightly greased grid of grill. Brush with half of barbeque sauce. Cover, grill 5 minutes. Turn ribs and cover with remaining sauce. Continue grilling, covered, 5 minutes.

Yield: 4 servings