Barbequed Pork Back Ribs

Baking low and slow is the secret to these fall-off-the-bone oven baked ribs. We add our cherry barbeque sauce to the ribs, but you can use whichever sauce you like.

Yield:
serves 4 at half a rack per person
Category:
Pork
Cuisine:
Canadian

INGREDIENTS:

  • 2 large racks of pork back ribs
  • 1 - 2 tablespoons Szeged Rib Rub (purchased at Fresh St. Market)
  • Chipotle Cherry Barbeque Sauce:
  • 1 cup home-made ketchup
  • 1/2 cup cherry preserves
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons (light) molasses
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon finely grated lemon peel
  • 1 to 2 teaspoons Tobasco chipotle sauce
  • 1 teaspoon liquid smoke
  • 1 teaspoon onion powder

DIRECTIONS:

  1. Heat the oven to 275°F. Season both sides of the ribs with Szeged Rub. Place, meat-side up into a large roasting pan or rimmed baking sheet. Optionally cover with foil, and then bake until the meat falls easily from the bones, 3 1/2 to 4 hours. (3 hours for a convection oven)
    Cut into pieces and serve with rice or potatoes.
    Chipotle Cherry Barbeque Sauce:
    Bring ketchup, cherry preserves, lemon juice, molasses, Worcestershire sauce, soy sauce, lemon peel, chiles, adobo sauce, liquid smoke, onion powder, and cocoa powder to simmer in medium saucepan, stirring often. Reduce heat to medium-low and simmer 10 minutes, stirring often. Season sauce to taste with salt and pepper. DO AHEAD: Sauce can be made up to 1 week ahead. Cover tightly and refrigerate.
    To Finish:
    Remove the ribs from the oven, discard the aluminium foil if using, and generously brush both sides with barbeque sauce.
    Serve with rice or potatoes and

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