BARBECUED COUNTRY RIBS WITH LEMON
Country Living Flavors of Country Cookbook
by the Editors of Country Living
Toasted cumin, mustard, and celery seeds plus lemon juice add some kick to a tomato-based barbecue sauce.
Makes 4 Servings
• 2 teaspoons cumin seeds
• 1½ teaspoons yellow mustard seeds
• 1/2 teaspoon celery seeds
• 1/4 cup (1/2 stick) unsalted butter
• 1 large onion, diced
• 1 teaspoon salt
• one 14½-ounce can whole tomatoes, roughly chopped, juice reserved
• 1 cup ketchup
• 1/4 cup packed brown sugar
• 2 tablespoons Worcestershire sauce
• 2 tablespoons cider vinegar
• 3/4 teaspoon ground red pepper
• 4 pounds country-style pork ribs
• Freshly ground black pepper
• 3 tablespoons canola oil
• 1½ lemons, cut into 1/8-inch-thick slices
1. Make The Sauce: Preheat oven to 350°F. In a small skillet, toast the cumin and yellow mustard and celery seeds over medium heat until fragrant. When cool, finely grind in a spice grinder or using a mortar and pestle. Set aside. In a large saucepan, melt the butter. Add the onions, season with 1/2 teaspoon salt, and cook until soft and brown—about 6 minutes. Add the tomatoes and their reserved juice, ketchup, brown sugar, Worcestershire sauce, vinegar, ground red pepper, and the toasted ground spices to the onions. Add 3 cups water, bring to a simmer, and set aside.
2. Cook The Ribs: Season ribs with remaining salt and a few grindings of black pepper. In a large Dutch oven, heat oil over high heat. Add the ribs and brown on both sides. Discard the fat and pour the sauce over the ribs. Cover and braise in the oven for 2 hours. Remove the ribs from the oven, skim off any fat, turn the ribs over, and top with lemon slices. Return to the oven and continue to braise, covered, 45 more minutes. Serve immediately.
Nutrition information per serving—protein: 93.9 g; fat: 73.5 g; carbohydrate: 39.3 g; fiber: 3.2 g; sodium: 1,618 mg; cholesterol: 348 mg; calories: 1,198.