Like making homemade salad dressing, barbecue sauce can be made in minutes and is limited only by your creativity and taste. This recipe is modified from Ly’s Grilled Fire Ribs in The Chez Piggy Cookbook. Chez Piggy (www.chezpiggy.com) is a restaurant in Kingston, Ontario where Cathy once stopped for lunch while driving across Canada with her family. The lunch was so good, she bought the cookbook and the ribs are definitely top of the list for great recipes. We’ve modified the sauce to reduce the sugar.
Grilled Pork Ribs with Homemade Barbecue Sauce
450 g (1/2 lb) of pork baby back ribs, per person, cut in serving sized pieces
125 ml (1/2 cup) water
Juice of half a lemon (about 15 ml (1 Tbsp))
Heat the oven to 325 F. Add the lemon juice to the water. Put the ribs on a broiler pan and baste the top with the lemon-water. Bake about 2 hours, basting with lemon-water every 30 minutes or so. This will soften and tenderize the ribs. When the ribs are almost done, you can make the barbecue sauce.
125 ml (1/2 cup) ketchup
30 ml (2 Tbsp) apple cider vinegar or beer
15 ml (1 Tbsp) molasses
15 ml (1 Tbsp) oyster sauce or low-sodium soy sauce
7 ml (1 ½ tsp) Worchestershire sauce
15 ml (1 Tbsp) grated fresh ginger
15 ml (1 Tbsp) minced garlic
1 fresh Thai chili pepper or 7 ml (1 ½ tsp) chili powder or 2 ml (1/2 tsp) red pepper flakes (adjust the heat to taste)
Mix all the ingredients for the barbecue sauce together in a microwave safe container such as a pyrex measuring cup. Microwave 30 seconds, 3 times, stirring in between. Makes about 175 ml (3/4 cup). Can be stored in the fridge for at least two weeks.
Brush the ribs with sauce. Return to the oven for 20 minutes.
Nutritional Analysis (per serving): Ribs: 242 kcal, 18 g fat, 7 g saturated fat, 0.3 g carbohydrate, 0 g fibre, 18.5 g protein, 87 mg sodium. Canada Food Guide Servings: 1 Meat and Alternatives. Sauce: 60 kcal, 0.2 g fat, 0 g saturated fat, 15 g carbohydrates, 1 g fibre, 1 g protein, 498 mg sodium. Canada Food Guide Servings: 0.5 Vegetables and Fruit.
Handy Tip: When you buy fresh ginger, cut it in different sized chunks, put it in a ziplock bag and freeze it. When you need it, take a chunk equal to the amount you need and let it sit on the counter for about 5 minutes. It won’t dry out in storage and will be a snap to grate into your favourite recipe. Try adding it to a fruit or green smoothie for extra zing.