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Beef Ribs, BBQ, Texas, GF LC-12.2 (!) Categories: `lo-carb, dessert- cheesecake ----GF Texas Barbecue Sauce:---- 2 tbs butter 2 tbs canola oil 1 cup onion; finely chopped 1 cup celery; finely chopped 1 cup green bell pepper; finely chopped 2 tbs garlic; minced fine 1 1/4 cup tomato puree 1/2 cup Splenda, granular; subbed for honey 1/4 cup cider vinegar 1/4 cup chicken stock 2 tbs Worcestershire sauce 2 tbs chili powder 1 tsp cumin, ground 1/4 tsp cayenne pepper; (1/4 to 1/2) 1/4 tsp black pepper 2 leaf (0.3 g) bay salt; to taste (optional) ------ Ribs: ------ 5 lb pork backribs; ie baby back ribs In a small skillet over medium high heat, melt the butter, then add the canola oil, onion, celery, black pepper, and garlic. Reduce the heat and sauté for about 8 minutes, or until the onions are translucent and the vegetables are soft. Transfer the vegetable mixture to a non-aluminum saucepan. Add the remaining ingredients and slowly simmer for about 30 minutes, stirring frequently so the sauce doesn't burn. Allow the sauce to sit for at least one hour to allow the flavors to meld. If time allows, make the sauce the day before and store covered in the refrigerator. It's even more flavorful the next day. Prepare the Grilling Machine. Place the ribs on a plate and pour some of the sauce over the ribs. Place the ribs on the Grilling Machine and cook for 6 to 10 minutes, depending on the thickness of the ribs. Baste occasionally with the sauce. Remove from the grill and cut into serving size pieces. Spoon a bit of the barbecue sauce over the top and serve immediately. Per serving: 597 Calories (kcal); 48g Total Fat; (72% calories from fat); 30g Protein; 12g Carbohydrate; 150mg Cholesterol; 455mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 7 1/2 Fat; 0 Other Carbohydrates NOTES : 10 g carb per serving (12 g carb / 2 g fiber) per Mastercook (if use all the sauce) or sub your own favorite lowcarb barbecue sauce with less carbs NYC Nutrition Analysis (per serving or yield unit): water=260.9 g; calories=909.8; protein=50.23 g; total fat=73.78 g; carbohydrate=12.65 g; dietary fiber=2.5 g; ash=3.67 g; calcium=120.2 mg; phosphorus=721.3 mg; iron=4.07 mg; sodium=499.6 mg; potassium=1074 mg; magnesium=83.99 mg; zinc=7.92 mg; copper=0.36 mg; manganese=0.31 mg; vitamin A=1461 IU; vitamin E=2.81 mg ATE; thiamin=1.82 mg; riboflavin=0.83 mg; niacin=14.91 mg; pantothenic acid=2.5 mg; vitamin B6=1.4 mg; folate=30.15 ug; vitamin B12=2.48 ug; vitamin C=24.98 mg; saturated fat=27.45 g; monounsaturated fat=31.93 g; polyunsaturated fat=7.45 g; cholesterol=228.9 mg; selenium=78.51 ug; refuse=28.2%; %cal as carb:prot:fat=6:22:73; WW Pts=23.94; (incomplete analysis) Yield: 8 servings Preparation Time: 0:00 |
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