Showing You How To Give Up Sodium Without Giving Up Your Life
Barbecued Spareribs 2
If you like you spareribs soft and juicy rather than dry and crispy, this is the recipe for you. The simmering also allows you to get most of the fat off the ribs and the grilling gives them a nice exterior crust.
2 1/2 lb Pork Spareribs
6 c Water
6 oz Low Sodium Tomato Paste
1 Onion,Sliced
2 ea Garlic,Chopped
1/2 t Peppercorns
1/2 t Whole Cloves
2 T Tabasco
1 T Lemon Juice
1/4 c Molasses
2 T Cider Vinegar
1 t Dry Mustard
Place the water, tomato paste, onion, garlic, peppercorns, cloves, Tobasco and lemon juice in a large saucepan. Bring to a boil and allow to simmer rapidly for 15 minutes. When the liquid is bubbling, add the ribs. Make sure they are covered with the sauce. Let the ribs simmer 45 minutes. As the liquid reduces, add water to keep it at the original level. Remove the pan from the heat and allow to cool to room temperature. Do this as much as a day ahead, and refrigerate. Skim fat off the top. Return to room temperature. Place 1 cup of the boiling liquid from the ribs in a small saucepan. Boil the liquid until reduced to 1/2 cup. Add the remaining ingredients. Stir over heat to combine thoroughly. Brush this mixture liberally over the blanched ribs before cooking them. Grill over medium heat for 15 minutes, turning and basting with more sauce frequently.
Yield: 6 Servings
Sodium Category: ModerateSodium
Diabetic Exchanges
0 Starch
0 Fruit
0 Milk
0.5 Other Carbohydrates
1 Vegetable
5 Lean Meat
0 Very Lean Meat
0 Fat
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Nutrition Facts
Serving Size 1 Helping Servings Per Recipe 6 Amount Per Serving |
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| Calories | 352 |
| Calories from Fat | 124 |
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| % Daily Values * | |
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Total Fat 15 gr Saturated Fat 5 gr Polyunsaturated Fat 2 gr Monounsaturated Fat 6 gr Cholesterol 127 mg Sodium 212 mg Potassium 1166 mg Carbohydrates 18 gr Dietary Fiber 1.7gr Protein 38 gr |
27% 24% 42% 8% 29% 6% 7% |
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Vitamin A Vitamin C Calcium Iron |
16% 28% 8% 21% |
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* Percent Daily Values are based on a 2000 calorie diet |
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