Barbecued Country Ribs

Ingredients:

2 teaspoons cumin seeds
1 1/2 teaspoons yellow mustard seeds
1/2 teaspoon celery seeds
4 tablespoons unsalted butter
10 ounces onions, diced
1 teaspoon salt
1 14 1/2 -ounce can whole tomatoes, roughly chopped, juice reserved
1 cup ketchup
1/4 cup brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons apple cider vinegar
3/4 teaspoon cayenne pepper
4 pounds country-style pork ribs (or beef ribs if you prefer)
3 tablespoons canola oil
1 1/2 lemons, sliced 1/8 inch thick (about 10 slices)

Directions:
Make the sauce: Preheat oven to 350 degrees. Toast the cumin and yellow mustard and celery seeds in a small skillet over medium heat until fragrant. Cool and finely grind in a spice grinder or using a mortar and pestle. Set aside. Melt the butter in a large saucepan. Add onions, season with 1/2 teaspoon salt, and cook until soft and brown-about 6 minutes. Add tomatoes and their reserved juice, ketchup, brown sugar, Worcestershire sauce, vinegar, cayenne, and the toasted ground spices to the onions. Add the 3 cups water, bring to a simmer, and set aside.

Cook the ribs: Season ribs with remaining salt and pepper. Heat oil in a large Dutch oven over high heat. Add the ribs and brown on both sides. Discard the fat and pour the sauce over the ribs. Cover and braise in the oven for 2 hours. Remove the ribs from the oven, skim off any fat, turn the ribs over, and top with lemon slices. Return to the oven and continue to braise, covered, 45 more minutes. Serve immediately. Makes 4 servings