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As the end of BBQ season is approaching, I wanted to share one of my family’s absolute favourites: a tangy BBQ sauce for pork ribs.  For me, the very definition of summer is enjoying these ribs on a hot summer night at the lake, preferably with corn on the cob and potato salad as sides!

Bewared: I’ll admit this sauce has destroyed me for all other pork ribs.  After savouring this superior sauce, the overly sweet or overly spicy sauces you find at restaurants just never makes the cut in comparison.  What I love about this sauce is how easy it is to prepare, how the tomato caramelizes just so when grilled, and how there is a hint of sweet and spicy without those flavours overwhelming the rest.

The ribs take some effort to assemble – boiling the ribs, preparing the sauce, then grilling the ribs – but the first two tasks can be prepared a few hours (or even a day or two) before you get down to grilling the ribs. Certainly there’s no rush in assembly, and my grandmother (the champion-maker of this recipe) more often than not takes a swim in between steps.

I’m already counting down the days until it’s summer again, so I can chow down on these ribs!

The magic of these ribs is the sauce!   I can never get enough of it...

The magic of these ribs is the sauce! I can never get enough of it…

Country-Style Barbecued Ribs

6-8 servings

Ingredients

4 pounds pork country-style ribs

1 cup chopped onion

1 clove garlic, minced

1 8-oz can tomato sauce

1/2 cup water

1/4 cup packed brown sugar

1/4 cup lemon juice

2 Tbsp Worcestershire sauce

2 Tbsp prepared mustard

1 tsp salt

1 tsp celery seed

1/4 tsp pepper

Directions

Cut ribs in 3-4 rib portions. In a large saucepan or Dutch oven cook ribs, covered, in enough boiling salted water to cover till ribs are tender and cooked through, about 45 minutes.  Drain well.

Meanwhile, in saucepan cook onion and garlic in hot oil till tender, but not brown.  Stir in tomato sauce with brown sugar, lemon juice, Worchestire sauce, mustard, salt, celery seed, and pepper. Simmer, uncovered for 15 minutes, stirring once or twice.

Grill ribs over slow coals until charred, about 15-20 minutes, turning every 5 minutes. While grilling, brush ribs with sauce so they are well coated.

Serve ribs with the extra sauce and your favourite summer sides such as potato salad, asparagus,  or corn on the cob.

Bon appetit!

– Catherine

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