LEMON BBQ BEEF RIBS
(Don't tell anybody, but these also happen to be lowcarb. Thing is, people won't notice, they're so tasty!!) :)
Provided by Julesong
Categories Meat
Time 2h45m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 165.5, Fat 8.2, SaturatedFat 1.2, Sodium 1675.1, Carbohydrate 18.4, Fiber 0.9, Sugar 12.5, Protein 5.3
BARBECUED BEEF RIBS
Just before being served, these ribs are grilled, imparting a crisp, charred crust and an inviting whiff of wood smoke.
Provided by Steven Raichlen
Categories dinner, main course
Time 4h
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the ribs: Heat the oven to 325 degrees. Season the ribs all over with salt. In a large Dutch oven or other heavy pot, heat 2 tablespoons oil over medium-high heat. Add the ribs and brown on all sides, turning with tongs, 5 minutes a side. Transfer to a platter and pour off all but 2 tablespoons fat.
- Add the onion, carrots, garlic, lemon grass and ginger to the pot. Cook over high heat until lightly browned, 3 minutes. Stir in the soy sauce, brown sugar, rice vinegar and 3 cups water, and bring to a boil. Return the ribs to the pot, immersing them in the liquid. Tightly cover and bake, turning the ribs once or twice until very tender, about 3 1/2 hours. Let the ribs cool in the liquid, then drain well. (Ribs can be refrigerated for up to 24 hours.)
- For the glaze: In a heavy saucepan, combine all the glaze ingredients and simmer over medium heat until thick, about 10 minutes. Strain.
- Prepare a grill for direct grilling over high heat. Brush and oil the grate. Cook the ribs until dark brown all over, 3 to 5 minutes a side, basting with the glaze. Serve with the remaining glaze drizzled on top or passed separately in a bowl.
RIBS FANTASTIC
This is a simple, yet tasty recipe that uses beef short ribs. The longer cooking time is definitely worth the wait. The sauce is excellent. Serve with baked potato and fresh sweet corn on the cob.
Provided by Dave the Chef
Categories Main Dish Recipes Rib Recipes
Time 3h30m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Place ribs in a baking pan. In a medium bowl, combine brown sugar, ketchup, water, vinegar, lemon juice, celery, onion, salt and pepper. Mix well, then pour over ribs in pan.
- Bake in preheated oven for 3 hours, or until tender.
Nutrition Facts : Calories 1942.6 calories, Carbohydrate 47.2 g, Cholesterol 344.7 mg, Fat 164.6 g, Fiber 0.9 g, Protein 66.8 g, SaturatedFat 71.5 g, Sodium 912.1 mg, Sugar 42.2 g
JIM'S SECRET FAMILY RECIPE RIBS
For more than 30 years, my brother-in-law Jim kept his famous rib recipe a secret. When he finally shared it, we just had to pass it along because we loved it so much. This one's for you, Jim! -Vicki Young, Brighton, Colorado
Provided by Taste of Home
Categories Dinner
Time 3h30m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Brush ribs with soy sauce. Combine oregano, onion powder and garlic powder; rub over both sides of ribs. Transfer to a large shallow roasting pan; refrigerate, covered, overnight., Preheat oven to 225°. Add lemon-lime soda and, if desired, juice to roasting pan (do not pour over ribs). Bake, covered, until tender, about 3 hours., Meanwhile, make barbecue sauce by dissolving sugar in hot water; combine with remaining ingredients, thinning with additional lemon-lime soda or juice if necessary. Reserve 1 cup for serving., Remove ribs from oven; discard juices. Brush both sides with barbecue sauce. Grill ribs, covered, on a greased grill rack over low direct heat, turning and brushing occasionally with remaining sauce, until heated through, about 10 minutes. Cut into serving-size pieces; serve with reserved sauce.
Nutrition Facts : Calories 483 calories, Fat 27g fat (10g saturated fat), Cholesterol 102mg cholesterol, Sodium 1107mg sodium, Carbohydrate 31g carbohydrate (26g sugars, Fiber 1g fiber), Protein 30g protein.
LEMON PEPPER RUBBED BACK RIBS
Slowly grilled pork back ribs rubbed with a lemon-pepper will star at your next summer barbecue.
Provided by Smithfield(R)
Categories Trusted Brands: Recipes and Tips Smithfield®
Time 4h40m
Yield 4
Number Of Ingredients 11
Steps:
- About one hour before smoking, make the dry rub. Combine sugar, salt, white pepper, onion powder, cayenne pepper, lemon peel and apple pie spice in small bowl; mix well. Coat both sides of ribs with a little vegetable oil and sprinkle with lemon pepper rub. Set aside at room temperature for 1 hour.
- Heat charcoal or gas grill for indirect cooking at 230 to 250 degrees F. Add drained wood chips, if using.
- Place the ribs, meaty side down, over a drip pan and cook for 2 hours. If desired, spray both sides of ribs with apple juice. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
- Remove ribs from grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 1 1/2 to 2 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.
Nutrition Facts : Calories 2670.4 calories, Carbohydrate 19.6 g, Cholesterol 736.1 mg, Fat 218 g, Fiber 1.6 g, Protein 147.1 g, SaturatedFat 79.9 g, Sodium 3327.4 mg, Sugar 15.6 g
LEMON PORK RIBS
This is an unusual recipe that you'll find irresistible. The lemonade acts as a tenderizer, so the pork steaks stay nice and juicy.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large resealable plastic bag, combine the first five ingredients. Set aside 1/2 cup for basting and refrigerate. Add pork to remaining marinade and turn to coat. Seal bag; refrigerate overnight, turning meat several times. , Discard marinade. Grill, covered, over medium heat for 5 minutes. Turn; baste with reserved marinade. Cook 15-20 minutes longer or until juices run clear, basting occasionally.
Nutrition Facts :
BAKED BABY BACK RIBS WITH LEMON CONFIT MARINADE
Categories Beef Citrus Bake Marinate Quick & Easy Pork Rib Winter Thyme Potluck Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Make 4 vertical cuts, about 1/2 inch deep and 2 inches long, in skin of each lemon. Place lemons in microwave-safe bowl (such as soufflé dish). Cover and cook in microwave on high until skins soften and lemons release juices, about 8 minutes. Uncover and cool lemons 15 minutes. Cut lemons in half. Squeeze juice into strainer set over small bowl; reserve juice. Scoop out and discard lemon pulp and white pith from halves; reserve rinds.
- Combine 6 tablespoons reserved lemon juice, lemon rinds, garlic, olive oil, thyme, rosemary, fennel, salt, pepper, and brown sugar in processor and grind to paste. Generously smear paste on both sides of baby back ribs. Arrange ribs, meaty side up, on 2 large rimmed baking sheets. Cover with plastic wrap and refrigerate overnight.
- Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 350°F. Scrape some of marinade off ribs. Place baking sheets with ribs in oven. Bake ribs 30 minutes. Reverse position of baking sheets and roast until ribs are very tender and meat begins to pull away from bones, about 35 minutes longer. Let ribs stand 15 minutes. Transfer to work surface and cut racks between bones into individual ribs. Pile ribs onto platter and serve.
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- In a small bowl, combine the brown sugar with the paprika, salt, garlic and pepper. Rub the seasonings all over the ribs, cover and refrigerate for at least 4 hours or for up to 8 hours.
- Soak the hickory chips in 1 cup of the cider for 30 minutes, then drain. Light a grill and set it up for indirect grilling. If using charcoal, when the fire is medium hot, rake the coals into two piles on opposite sides of the grill. Place a foil drip pan in the center of the grill. If using a gas grill, light the front and rear or outside burners.
- Scatter the wood chips over the charcoal. If using a gas grill, place the chips in the smoker box or on a 12-inch square of foil; fold the foil into a 6-inch square and poke 12 holes in the top. Place the package near the flames and heat until smoking. Cover the grill and adjust the vents until the temperature registers 325°.
- Pour the remaining 1 cup of apple cider into a spray bottle. Spray both sides of the ribs with the cider. Lightly brush the grate with oil. Set the ribs, bone side down, on the grill directly over the drip pan or between the 2 burners of a gas grill. Cover and cook for 35 minutes, spraying the ribs with cider twice. Turn the ribs and add more hot coals to the fire if needed, letting the coals burn uncovered for about 10 minutes. Cover and grill the ribs until very tender, spraying with cider two more times, about 40 minutes longer. Lightly brush both sides of the ribs with the Lemon Barbecue Sauce and move them directly over the fire. Grill until deeply browned, about 2 minutes per side.
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