Ingredients
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3 -4 lbs beef ribs
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1/2 teaspoon salt
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1/4 teaspoon white pepper
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3 tablespoons balsamic vinegar
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3 -4 packets Splenda sugar substitute
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1/2 teaspoon grated lemon, zest of
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2 tablespoons soy flour
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5 1/2 teaspoons dark soy sauce
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1 tablespoon olive oil
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1 tablespoon tomato paste
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3 cloves garlic, minced
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1/2 cup crystal lite lemonade (made up, liquid, not the powder)
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1/4 cup chicken broth
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1 green onion, chopped
Instructions
- Cut the ribs into singles.
- Place them in a large pot or dutch oven and fill with water to cover and simmer over medium heat for two hours, occasionally adding water to cover as needed.
- In a large bowl mix together the salt, white pepper, Splenda, lemon zest, and soy flour.
- In another bowl stir together the vinegar, soy sauce, olive oil, tomato paste, garlic, green onion, Crystal Lite, and chicken broth.
- Combine these two mixtures to make the lemon BBQ sauce.
- Preheat oven to 350 degrees.
- Remove the beef ribs from the simmering and let drain well.
- Brush the ribs with the BBQ sauce; place them in a roasting pan and cover with foil, then bake for 45 minutes.