Ultimate Pork Back Ribs

8
Medium
Dinner

Characteristics

Dairy Free Without nuts

Nutritional Facts Per Serving

450
Calories
28 g
Protein
27 g
Carbs
0 g
fiber
Show all nutrition facts

Nutritional Facts

Per 1/8 of recipe
  • Amount For Serving % Daily Value
  • Calories 450
  • Lipides 25 g
    • Saturated fat  9 g
  • Cholesterol 100 mg
  • Sodium  910 mg
  • Carbs 27 g
    • fiber  0 g
    • Sugar  24 g
  • Protein 28 g

Ingredients

  • 5 lb (2.2 kg) pork back ribs
  • 3 carrots, coarsely chopped
  • 3 celery stalks, coarsely chopped
  • 1 onion, coarsely chopped
  • 2 cloves of garlic, minced, or to taste
  • 1 tbsp (15mL) salt
  • 1/2 tsp (2 mL) pepper

Ultimate Sauce

  • 1 cup (250 mL) tomato ketchup
  • 1/2 cup (125 mL) packed brown sugar
  • 1/4 cup (60 mL) reduced sodium soy sauce
  • 1/4 cup (60 mL) apple cider vinegar
  • 1/4 cup (60 mL) hoisin sauce
  • 2 tsp (10 mL) minced garlic
  • 2 tsp (10 mL) grated fresh ginger
  • 2 tsp (10 mL) thinly sliced green onions

Method

  1. Cut ribs into 2- or 3-rib sections. Place in large stock pot (or divide ingredients into 2 pots). Add carrots, celery, onion, garlic, salt and pepper. Add enough water to just cover ribs and vegetables. Loosely cover with lid. Bring to a simmer for 30 min. to cook the ribs.
  2. Meanwhile, in saucepan, stir together ketchup, brown sugar, soy sauce, vinegar, hoisin sauce, garlic, ginger and green onion. Simmer, uncovered, over low heat until the sauce reduces by almost half, about 30 min. Measure out about half the sauce, reserving remainder to serve later.
  3. Remove ribs from poaching liquid (discard liquid and veggies); transferring to platter. Place ribs on BBQ heated to medium. Grill about 8 min., turning periodically and basting with sauce, until edges of ribs are lightly charred. Serve  with reserved sauce for dipping (or save for a separate use).

Tips

  • Instead of grilling on the BBQ, place poached ribs, meat-side up, on foil-lined baking sheet, brushing with about half the sauce. Roast in 375°F (190°C) oven about 20 min., or until the sauce clings to the ribs and edges are lightly charred.


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