KANSAS CITY RIBS
3 racks pork baby back ribs ( 1 pound each)
1 onion, cut into quarters
1 orange, cut into quarters
1 tbs. whole black peppercorns
1 tbs. whole coriander seeds
Barbecue Sauce
3 tbs. butter
1 medium onion, chopped
4 garlic clove, finely chopped
1 can (15 ounces) tomato sauce
1/4 cup cider vinegar
1/4 cup Splenda brown sugar blend or sugar free maple syrup
1 tsp. salt
1/4 tsp. coarsely ground pepper
In a 8 quart pot place ribs, onion, peppercorns coriander, and enough water to cover; heat to boiling over high heat. Reduce heat to low partially cover and cook 50 minutes to 1 hour or until ribs are fork tender. Transfer ribs to platter. If not serving right away, cover and refrigerate until ready to serve.
Meanwhile, prepare barbecue sauce: In 2 quart saucepan, heat butter over medium heat until melted. Add onion and garlic and cook until softened stirring occasionally, 8 minutes. Add tomato sauce, vinegar, sugar or(sugar free maple syrup), salt, and pepper; heat t boiling over high heat. Reduce heat to low; simmer until thickened, stirring occasionally; 40 minutes. Makes about 2 2/3 cups.
Prepare charcoal fire or preheat gas grill for medium heat. Place ribs on hot grill rack. Cover and and grill ribs until browned 8 to 10 minutes, turning once. Brush ribs with some sauce and grill 5 to 10 minutes longer brushing with remaining sauce and turning frequently.
To serve, cut racks into 1 rib portions an arrange on platter. 6 servings; 16 carbs
Good Housekeeping Smart Carb Suppers Cookbook
3 racks pork baby back ribs ( 1 pound each)
1 onion, cut into quarters
1 orange, cut into quarters
1 tbs. whole black peppercorns
1 tbs. whole coriander seeds
Barbecue Sauce
3 tbs. butter
1 medium onion, chopped
4 garlic clove, finely chopped
1 can (15 ounces) tomato sauce
1/4 cup cider vinegar
1/4 cup Splenda brown sugar blend or sugar free maple syrup
1 tsp. salt
1/4 tsp. coarsely ground pepper
In a 8 quart pot place ribs, onion, peppercorns coriander, and enough water to cover; heat to boiling over high heat. Reduce heat to low partially cover and cook 50 minutes to 1 hour or until ribs are fork tender. Transfer ribs to platter. If not serving right away, cover and refrigerate until ready to serve.
Meanwhile, prepare barbecue sauce: In 2 quart saucepan, heat butter over medium heat until melted. Add onion and garlic and cook until softened stirring occasionally, 8 minutes. Add tomato sauce, vinegar, sugar or(sugar free maple syrup), salt, and pepper; heat t boiling over high heat. Reduce heat to low; simmer until thickened, stirring occasionally; 40 minutes. Makes about 2 2/3 cups.
Prepare charcoal fire or preheat gas grill for medium heat. Place ribs on hot grill rack. Cover and and grill ribs until browned 8 to 10 minutes, turning once. Brush ribs with some sauce and grill 5 to 10 minutes longer brushing with remaining sauce and turning frequently.
To serve, cut racks into 1 rib portions an arrange on platter. 6 servings; 16 carbs
Good Housekeeping Smart Carb Suppers Cookbook
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