Fall off pork the bone ribs

Ingredients:

• one rack of pork baby back ribs
• juice of one lemon

Ingredients for dry rub:

• 1/4 c brown sugar
• 2 tsp chili powder (not powdered chili)
• 2 tsp sweet paprika
• 1 tsp salt
• 1 tsp dry mustard
• 1 tsp oregano
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp ground pepper

Ingredients:

• 2 tsp olive oil
• 1/2 c onion, finely diced
• 1 clove garlic, minced
• 1/2 c cider vinegar
• 1/2 c water
• 1/2 c ketchup
• 1/2 c brown sugar
• 2 Tbsp molasses or 3/4 c brown sugar
• 2 Tbsp spicy mustard (I use Guldens' Spicy Brown Mustard)
• 1 Tbsp Worcestershire Sauce
• 2 tsp chili powder (NOT powdered chili pepper)

Instructions for bbq sauce:

• Heat oil in a saucepan over medium-high heat and sauté onion & garlic for 2 minutes until golden brown.

Add everything else and bring to a boil. Reduce heat and cook uncovered, stirring occasionally, for about 25 minutes. Sauce with thicken as it cools.

Instructions:

1. Preheat oven to 150° C.
2. Remove excess fat from ribs. Peel the silver skin off the back of the ribs - lift with a sharp knife and grab with a paper towel to remove.
3. Cut ribs apart into individual pieces.
4. Rub ribs all over with lemon juice.
5. Coat ribs with dry rub. Place meat side down in large baking pan, & cover tightly with foil, shiny side out.
6. Bake in the oven for 2 1/2 hours.
7. Remove from oven & pour off liquid.
8. Brush bbq sauce over all sides of ribs.
9. Grill: To finish ribs on the grill, remove from the pan and place ribs on the grill (I use a basket over direct but low heat) basting and turning a few times for about 10 minutes.
10. Oven: To finish ribs in the oven, set oven to broil and return ribs to the same oven rack, basting and broiling about 5 minutes per side, watching so they don’t burn.
11. They will be so tender, it’s best to turn them using gloved hands.