Garlic Braised Back Ribs

The long, grey winter in Toronto always leaves me missing BBQ season. As an apartment dweller in the city, my grill time already verges on non-existent, winter is a no-grill zone for me. Here's a recipe I recently created to bring a little taste of the BBQ indoors this winter. These ribs are succulent and tender, a perfect make ahead dish for guests or a nice Sunday meal with a glass of wine.

Garlic Braised Ribs
1 kg Pork back or side ribs
1 cup chicken stock
3 tbsp Soya sauce
4 tbsp Hoisin
1 tbsp Worcestershire sauce
1/2 cup red wine
1 large white onion (rough chop)
1 tbsp Grainy mustard
2 tbsp cider vinegar
1 tbsp Sriracha
Garlic cloves (whole, peeled)

Combine all ingredients in a covered baking dish, I used a Betty Crocker Dutch Oven for this recipe. For the garlic you can add as much or as little as you prefer, keeping in mind the flavour will mellow as it roasts. I love garlic, it's a great flavour and a curative! I added roughly 20 cloves.

Place the covered meat in the oven at 300 degrees f for 2 hours. Remove the lid and continue cooking for an additional hour.

This was a simple Sunday meal, served with rice and pickled beans.