Ingredients
4
lb boneless country-style pork ribs
1
large onion, finely chopped (2 cups)
4
garlic cloves, minced (2 tbsp)
1
1/2 cups ketchup (12 oz)
1/2
cup Worcestershire sauce
6
tbsp fresh lemon juice (from 2 lemons)
2
tbsp plus 1 tsp dry mustard
2
tsp drained bottled horseradish
Directions
1.
Put oven rack in middle position and preheat oven to 350°F.
2.
Put ribs in a 6- to 8-quart pot and cover with water by two inches. Bring to a boil, reduce heat and simmer, uncovered, skimming froth, 30 minutes.
3.
Meanwhile, cook onion and garlic in oil in a 3- to 4-quart heavy saucepan over moderate heat, stirring occasionally, until onion is tender, about 15 minutes. Stir in remaining ingredients and simmer, stirring occasionally, 15 minutes.
4.
Drain pork in a colander and pat dry, then arrange in 1 layer using tongs in a 13- by 9-inch baking dish. Pour sauce over pork to coat evenly, then cover dish tightly with foil. Bake 1 hour, then remove foil and carefully turn pork over with tongs and cook, uncovered, until very tender, about 30 minutes. Skim fat from sauce if desired.
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