All You Need
- 4 cups (1 L) each: water and diced onions
- 2 cups (500 mL) each: diced celery and carrots
- 2 lb pork back ribs
- 2 tbsp (30 mL) Harissa Sauce
- 1/2 cup (125 mL) 375 g Bee Billy Bee Honey
- 1/2 cup (125 mL) ketchup
Preheat oven to 350°F (180°C). Place water and vegetables in large shallow baking pan. Add ribs and cover with foil.
Bake for 45-60 minutes or until meat just starts to pull away from bone. Remove from oven and cool. Discard vegetables.
In a medium bowl, combine Harissa, honey and ketchup. Toss ribs in mixture. For extra flavour, cover and refrigerate 4 hours or overnight.
On a medium heat grill, cook ribs until internal temperature reaches 160°F (71°C). Use a brush to apply remaining sauce.