2 cups high-bush cranberry ketchup
1/2 cup water
1/3 cup apple cider vinegar
1/3 cup brown sugar
2 TBSP yellow mustard
1 TBSP onion powder
1 TBSP garlic powder
1/2 tsp cayenne
Combine all ingredients in a saucepan over low heat. Stirring occasionally and simmer for 20 minutes. The barbecue sauce should be thin but not watery. Allow to cool and store in a Tupperware container for 24 hours in the refrigerator.
5 1/2 lbs Boneless Country Style Pork Ribs
2 1/2 TBSP garlic powder
2 tsp restaurant quality black pepper
1 TBSP Salish (smoked salt---get it at Fred's in the Deli)
2 TBSP Kosher salt
These are the ingredients you need. The Salish does make a difference! I hope you can get smoked salt where you live. It is also great on grilled fish.
Step Two: Use a large pot, cover ribs with water and add all but the BBQ sauce.
Boil for 45 minutes.
Remove the ribs from the water and place in a large baking dish.
Reserve 1/2 cup of sauce for ribs after they are out of the oven. Cover with 1/2 the sauce, turn over and cover with the other half. Cover with foil (I like to use the no-stick stuff---it really works).
|Bake me at 325 F for 1 1/2 hours.|
Bake at 325 F for 1 1/2 hours or until ribs are at 160F (internal temp) and tender. Brush with the remaining 1/2 cup of sauce and serve.