Slow cooked and bathed in sauce, Ooey Gooey says it all!
|1||Package Maple Leaf Prime® Pork Back Ribs|
|1 tbsp||(15 mL) Vegetable oil|
|2 tbsp||(30 mL) Minced onion|
|2 tbsp||(30 mL) Canadian whiskey or apple juice|
|.125 tsp||(.5 mL) Pepper|
|.25 tsp||(1 mL) Salt|
|.5 cup||(125 mL) Ketchup|
|1 tbsp||(15 mL) Tomato paste|
|4 tsp||(20 mL) Cider vinegar|
|1 tsp||(5 mL) Liquid smoke|
|2 tsp||(10 mL) Worcestershire sauce|
|1 tbsp||(15 mL) Brown sugar|
|1 tbsp||(15 mL) Corn syrup|
|1 tsp||(5 mL) Hot pepper sauce|
PREHEAT oven to 325°F (160°C).
REMOVE the membrane from the back of the ribs by gently pulling and peeling it off. Place ribs in a shallow baking dish. Add ½ cup (125 mL) of water to the pan and cover with aluminum foil. Bake for about 2 hours or until tender but not falling apart.
REMOVE from the oven and drain off the cooking liquid. Set ribs aside.
HEAT oil in a small saucepan over medium heat. Add onion and garlic and sauté for 2-3 minutes.
Add whiskey or apple juice and simmer 8-10 minutes or until the onions are tender. Stir in the remaining ingredients and bring to a boil. Simmer for 15-20 minutes.
PREHEAT broiler to medium-high. Arrange the ribs on a baking sheet and brush liberally with the BBQ sauce. Turn and baste frequently until golden brown.
PREHEAT BBQ to medium-high, lightly coating the grill with non-stick cooking spray. Place ribs on the grill and cook, turning and basting frequently with the BBQ sauce until evenly grilled and golden brown.
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