Lemon BBQ Beef Ribs
photo by mickeydownunder
- Ready In:
- 2hrs 45mins
- Ingredients:
- 14
- Serves:
-
2
ingredients
- 3 -4 lbs beef ribs
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon white pepper
- 3 tablespoons balsamic vinegar
- 3 -4 packets Splenda sugar substitute
- 1⁄2 teaspoon grated lemon, zest of
- 2 tablespoons soy flour
- 5 1⁄2 teaspoons dark soy sauce
- 1 tablespoon olive oil
- 1 tablespoon tomato paste
- 3 cloves garlic, minced
- 1 green onion, chopped
- 1⁄2 cup crystal lite lemonade (made up, liquid, not the powder)
- 1⁄4 cup chicken broth
directions
- Cut the ribs into singles.
- Place them in a large pot or dutch oven and fill with water to cover and simmer over medium heat for two hours, occasionally adding water to cover as needed.
- In a large bowl mix together the salt, white pepper, Splenda, lemon zest, and soy flour.
- In another bowl stir together the vinegar, soy sauce, olive oil, tomato paste, garlic, green onion, Crystal Lite, and chicken broth.
- Combine these two mixtures to make the lemon BBQ sauce.
- Preheat oven to 350 degrees.
- Remove the beef ribs from the simmering and let drain well.
- Brush the ribs with the BBQ sauce; place them in a roasting pan and cover with foil, then bake for 45 minutes.
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Reviews
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YUM!!! YUM!!! YUM!!!, TRUE! I JUST D-E-V-O-U-R-E-D one of these too! Would saay I sucked on the bone, today, But there was not a scrap of meat left is all I can say! Does take patience to simmer for two hours, TRUE! The only other thing is NO WAY would this be a meal for 2! Made 9 ribs, ONE was more than enough for me, And I don't eat like a bird, Would my grocery bill you like to see? Don't have ANY expectations about these ribs on the grill, But today these DID T-H-R-I-L-L-! Thanks Happy Cooker Too, I did take your advice, added 2 tabespoons of lemon juice and they came out very nice! Also put every in the blender so was an even sauce, These could be served as an appetiser or main course! Last thing, did baste have way, These ARE delish is what I can say! THANKS! See photos :)
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A very tasty sauce! I did deviate a little. Browned the ribs in oven for 30 at 350. Put all sauce ingredients in the food processor, except for green onion--made it very easy. Also I did not use Crystal Lite as I do not care for it. I substituted two tblsp lemon juice. Definitely would make again. Thanks for submitting.
RECIPE SUBMITTED BY
Julesong
Tukwila, 87
<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>