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Makes
Serves: 8
Level
easy
Prep Time
15
Total Time
70

Ingredients

Ribs:
5 lb
pork back ribs
2.2 kg
3
carrots, coarsely chopped
3
celery stalks, coarsely chopped
1
onion, coarsely chopped
2
cloves of garlic, minced, or to taste
1 tbsp
salt
15 mL
1/2 tsp
pepper
2 mL
Ultimate Sauce:
1 cup
tomato ketchup
250 mL
1/2 cup
packed brown sugar
125 mL
1/4 cup
reduced sodium soy sauce
60 mL
1/4 cup
apple cider vinegar
60 mL
1/4 cup
hoisin sauce
60 mL
2 tsp
minced garlic
10 mL
2 tsp
grated fresh ginger
10 mL
2 tsp
thinly sliced green onions
10 mL

Method

Step 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.
Step 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.
Step 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).
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Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/8 of the recipe):
Calories:
450
Fat:
25 g
Saturated Fat:
9 g
Carbs:
27 g
Sugar:
24 g
Protein:
28 g
Cholesterol:
100 mg
Fiber:
0 g
Sodium:
910 mg