Bay Street Ribs

4 lbs side or back ribs
1 lemon, sliced
1/2 cup liquid honey
1/4 cup cider vinegar
1/4 cup tomato ketchup
1/4 cup soy sauce
1 tbsp minced garlic
1 tsp Tabasco or hot pepper flakes
1 tsp garlic salt

Preheat oven to 325º F. Place sliced lemon then ribs in a single layer in a baking pan. Remove the thin membrane from the non-meaty (concave) side of ribs. Fill pan with 1/2 inch of water. Cover loosely with foil and bake for 11/2 hours. At this stage, ribs can be kept in the fridge for up to two days.

To finish the ribs on the barbeque, preheat to medium-low. Prepare sauce by combining honey, vinegar, ketchup, soy sauce, garlic, pepper flakes and garlic salt. Bring the sauce to a boil. Simmer for 10 minutes or until the sauce thickens. Put ribs on the grill and baste with sauce. Keep basting and turning ribs for 20 minutes. Remove ribs when they are thoroughly heated and a deep brown colour.

For more recipes featuring Ontario pork, go to www.porkpeople.com