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2 lb Slab lean, small pork ribs
2 T Olive oil
1/2 c Onions; finely chopped
3 Garlic cloves; minced
1 c Catsup
1/4 c Dijon mustard
1/4 c Cider vinegar
1/4 c Worcestershire sauce
1/4 c Dark brown sugar
2 T Pepper
1 T Crushed red pepper flakes
Have butcher halve ribs horizontally; then cut individual ribs. In a large skillet, heat the oil over low heat. Saute onion and garlic for five minutes. Add remaining ingredients and cook for about 25 minutes, adjust salt.
Pour over ribs and marinate about 3 hours or overnight in the refrigerator. Grill over hot fire for 12 to 15 minutes, turning once.
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