Braised meats are ideal for a chilly winter’s eve. I love this super simple rib recipe not only for its excellent flavour but also because it doesn’t ask you to pre-cook the ribs or finish them on the grill to caramelize them. Best of all, since the racks are cut into individual ribs up prior to cooking, they come out of the oven ready to serve! You could easily make this dish ahead, cover with foil, and reheat in a medium oven before serving. We like to enjoy these ribs with baked potatoes so we can spoon a little of the tomato-onion mixture on top.
1 cup finely diced onions
1 cup ketchup
1 cup water
1 tablespoon Worcestershire sauce
1/3 cup cider vinegar
1/2 cup brown sugar
1 teaspoon powdered mustard
2 – 3 pounds lean pork back ribs
- The first step is to remove the thin skin-like membrane on the bone side of the ribs. This is important because the ribs will be much more tender and the flavour of the sauce will infuse better. Working on bone side of ribs, slit thin membrane at the end of each rack with the tip of a sharp knife.
- With a piece of paper towel, pull membrane off the back of the ribs. Click here for a quick demo!
- Once the membrane is off, cut the racks into individual ribs.
- Preheat oven to 350F.
- In a medium bowl, combine all other ingredients together.
- Line a roasting pan with foil (for easy cleanup) and lay ribs down on sides in pan (may need 2 pans depending on quantity of ribs).
- Pour sauce over ribs.
- Bake, uncovered, for 2 hours, turning ribs over once during cooking.
Serves 4 – 6.