Canadian pork ribs

This fragrant sweet marinade sauce for barbecue ribs is completely different from the sauce served in a famous restaurant in Montreal. It is said that there are queues on the street near this restaurant on any day of the week for this dish.

Ingredients

• Pork ribs - 800 g
• Puree (apple, ready. You can use puree for baby food) - 80 g
• Ketchup - 80 g
• Garlic (dry, powdered) - 1/2 tsp.
• Sweet paprika - 1/2 tsp.
• Black pepper (ground) - 1/2 tsp.
• Soy sauce - 2-3 tbsp. l.
• Lemon (squeeze the juice) - 1/2 pc
• Brown sugar - 3 tbsp. l.
• Cinnamon (ground) - 1/2 tsp.

Directions

1. Mix all the ingredients (except the meat, of course) in a suitable sized dish.
2. Cut the ribs so that the portion had one rib. If the pieces are large and you will cook the meat in the oven, you can pre-boil them for 15-30 minutes. I didn't do that. Put the meat in the sauce, grease each piece well and put in a cool place for at least 30 minutes to marinate.
3. Put the ribs on a baking sheet, cover with foil and bake for one to one and a half hours at T220 C. If the meat produces too much juice, drain it.
4. With the remaining sauce, lubricate the ribs every 20-30 minutes. After 40 minutes, remove the foil and bake the meat until ruddy crust.
5. If the sauce remains, simmer the leftovers until the sugar is completely dissolved, and serve separately for those who like ribs with a double portion of the sauce.