Zesty Barbecued Spareribs

• 3 lbs (1.5 kg) pork back ribs
• Freshly ground black pepper
• 1 cup (250 mL) ketchup or prepared chili sauce
• 1/3 cup (75 mL) liquid honey
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp (25 mL) Worcestershire sauce
• 2 tbsp (25 mL) freshly squeezed lemon juice
• 1 tbsp (15 mL) Dijon mustard
• 1 tsp (5 mL) hot pepper sauce or to taste
• 1 lemon, cut into wedges

Equipment

• Shallow roasting pan or broiler
  
  

  Preheat oven to 375°F (190°C)

  1. Place ribs on rack in roasting pan; season with pepper. Cover with foil. Roast in preheated oven for 30 minutes.

  2. In a small saucepan, combine chili sauce, honey, onion, garlic, Worcestershire sauce, lemon juice, mustard and hot pepper sauce. Bring to a boil; reduce heat and simmer, stirring occasionally, for 10 to 15 minutes or until slightly thickened.

  3. Remove foil; brush ribs generously on both sides with sauce. Roast, uncovered, for 25 to 30 minutes, brushing generously every 10 minutes with the sauce, until spareribs are nicely glazed and tender.

  4. Cut into serving portions; serve with any remaining sauce and lemon wedges.