Serves 4 to 6 Prep Time 10 minutes
Cooking Time 1 to 2 hours
1 kilo baby back ribs (American ribs)
1 cup chopped white onions
1/2 cup sugar (add a little more if you want it sweeter)
1/2 cup tomato ketchup
1 teaspoon iodized salt
1 teaspoon black ground pepper
1 tablespoon Worcestershire sauce (we used Lea & Perrins)
3 tablespoos soy sauce
1 tablespoon vinegar
1 tablespoon allspice
4 cups water, plus more as needed
coleslaw and corn cobs, to serve
1. Place the ribs in a large casserole. Set aside.
2. Mix the remaining ingredients together in a bowl. Add mixture to the casserole with the ribs. Place over low heat and simmer for 1 to 2 hours or until the ribs are tender. Add more water to cover the ribs, if needed.
3. Remove the ribs from the casserole. Bring the sauce to a boil and cook for a few more minutes until it thickens.
4. Brush the ribs with the sauce. Grill ribs over a prepared charcoal or electric grill for 1 minute per side. Serve remaining sauce, coleslaw, and corn cobs on the side.
