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Ingredientes
- GF Texas Barbecue Sauce:
- 2 Tbsp. butter
- 2 Tbsp. canola oil
- 1 c. finely minced onion
- 1 c. finely minced celery
- 1 c. minced green bell pepper finely minced
- 2 Tbsp. chopped garlic fine
- 1 1/4 c. tomato puree
- 1/2 c. Splenda, granular subbed for honey
- 1/4 c. apple cider vinegar
- 1/4 c. chicken stock
- 2 Tbsp. Worcestershire sauce
- 2 Tbsp. chili pwdr
- 1 tsp grnd cumin
- 1/4 tsp cayenne pepper (to 1/2 tsp.)
- 1/4 tsp black pepper
- 2 x bay leaves salt to taste (optional) Ribs:
- 5 lb pork backribs ie baby back ribs
Direcciones
- In a small skillet over medium high heat, heat the butter, then add in the canola oil, onion, celery, black pepper, and garlic. Reduce the heat and sauta for about 8 min, or possibly till the onions are translucent/soft and the vegetables are soft.
- Transfer the vegetable mix to a non-aluminum saucepan. Add in the remaining ingredients and slowly simmer for about 30 min, 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 min, depending on the thickness of the ribs. Baste occasionally with the sauce. Remove from the grill and cut into serving size pcs. Spoon a bit of the barbecue sauce over the top and serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 128g | |
| Recipe makes 8 servings | |
| Calories 148 | |
| Calories from Fat 61 | 41% |
| Total Fat 6.93g | 9% |
| Saturated Fat 2.18g | 9% |
| Trans Fat 0.01g | |
| Cholesterol 8mg | 3% |
| Sodium 260mg | 11% |
| Potassium 351mg | 10% |
| Total Carbs 22.29g | 6% |
| Dietary Fiber 2.3g | 8% |
| Sugars 15.72g | 10% |
| Protein 1.56g | 2% |
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