I created this sauce many years ago when I adapted a recipe I saw in a magazine. The original called for much more oil. I usually triple the sauce and keep some in my freezer to use on chicken, beef or pork.
—BARBARA GERRIETS TOPEKA, KS
PREP: 25 MIN. • BAKE: 2 HOURS • MAKES: 8 SERVINGS
2 1/2 pounds boneless country-style pork ribs
2 teaspoons liquid smoke, optional
1/2 teaspoon salt
1 cup water
BARBECUE SAUCE
2/3 cup chopped onion
1 tablespoon canola oil
3/4 cup each water and ketchup
1/3 cup lemon juice
3 tablespoons sugar
3 tablespoons Worcestershire sauce
2 tablespoons prepared mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon liquid smoke, optional
1. Place ribs in an 11x7-in. baking dish coated with cooking spray. Sprinkle with liquid smoke if desired and salt. Add water to pan. Cover and bake at 350° for 1 hour.
2. Meanwhile, in a saucepan, saute onion in oil until tender. Add the remaining sauce ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until slightly thickened.
3. Drain ribs; top with half of the barbecue sauce. Cover and bake 1 hour longer or until meat is tender, basting every 20 minutes. Serve with the remaining sauce.
FREEZE OPTION Place cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary.
PER SERVING 4 ounces cooked pork with 2 tablespoons sauce equals 292 cal., 14 g fat (4 g sat. fat), 91 mg chol., 668 mg sodium, 14 g carb., 1 g fiber, 28 g pro. Diabetic Exchange: 4 lean meat, 1 starch, 1/2 fat.