Submitted by Veronica Sartin, Fair Grove, Mo.
• 4 pounds boneless country style pork ribs
• 1 large onion, finely chopped
• 2 Tbsp minced garlic
• 2 Tbsp vegetable oil
• 1 1/2 C ketchup
• 2/3 C honey
• 1/2 C cider vinegar
• 1/2 C Worcester sauce
• 6 Tbsp fresh lemon juice
• 2 Tbsp, plus 1 tsp dry mustard
• 2 tsp drained bottled horseradish
• 1 tsp black pepper
Preheat over to 350 degrees. Put ribs in 6-to 8-quart pot and cover with water by 2 inches. Bring to a boil, then reduce heat and simmer 30 minutes. (Don’t skip this part, it makes them so tender) Meanwhile, cook onion and garlic over medium heat until tender. Stir in remaining ingredients and simmer 15 minutes, stirring occasionally. Drain pork and pat dry. Arrange in 9-by-13 dish in single layer. Evenly pour sauce over pork, then tightly cover dish with foil. Bake one hour, then remove foil and turn pork over. Cook an additional 30 minutes uncovered on the middle rack.
