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Backribs
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Ingredients
4 pounds back ribs
3 onions, sliced
5 cloves garlic
4 TBSP butter
1 cup celery, diced and scraped
1 red pepper, diced
2 cups tomato juice
4 rounded TBSP honey
juice of 1 lemon
2 TBSP wine vinegar
1 TBSP powdered mustard
salt to taste
pepper to taste
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1800 grams back ribs
3 onions, sliced
5 cloves garlic
4 TBSP (60 ml) butter
120 grams celery, diced and scraped
1 red pepper, diced
473 ml tomato juice
4 rounded TBSP (60 ml) honey
juice of 1 lemon
2 TBSP (30 ml) wine vinegar
1 TBSP (15 ml) powdered mustard
salt to taste
pepper to taste
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Rating
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Dietary Therapies
Dietary Requirements
Meal Type
Occasion
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Disease state
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Instructions
- Precook back ribs in a pressure cooker for 30 minutes.
- While back ribs are cooking, prepare the sauce.
- Brown sliced onions and cloves of fresh garlic in butter.
- Add celery and red pepper to browned onions.
- Add tomato juice, honey, lemon, vinegar, mustard, salt, and pepper to sauce mixture.
- Simmer sauce for 20 minutes.
- Drain ribs, saving juice.
- Place ribs in baking pan after cutting the long piece into 2, 3, or 4 rib-size pieces.
- Pour sauce over ribs and bake at 300°F (150°C) for about 90 minutes checking to make sure you are not evaporating all of the wonderful sauce.
- If the sauce starts evaporating, add some of the broth you saved.
- Turn them up the last 15 minutes to make them brown nicely on top.,
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Nutritional Info
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