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| 3-4 | pounds | pork lion back ribs | |
| 1 | cup | barbecue sauce | hickory-flavored |
| 1/4 | cup | liqueur | galliano |
| 2 | tablespoons | corn syrup, light | |
| 1 | tablespoon | lemon juice | |
| 1 | clove | garlic | chopped fine |
| 1 | small | onion | chopped fine |
Cut the ribs into 3-bone sections.
Put them into a pot of boiling salted water and boil for about 20 minutes.
Mix all the sauce ingredients together in a medium-sized bowl.
Preheat an oven to 350øF or heat barbecue grill.
Remove the ribs from the water and place them on a baking sheet or on the grill, meat side up and baste with the barbecue sauce Bake for about 25 minutes.
Turn the ribs and bake again.
Bake for another 25 minutes. Turn the ribs again, baste and bake for 5 minutes.
| % Daily Value* | |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 707mg | 29% |
| Total Carbohydrate 33.0g | 11% |
| Dietary Fiber 1.0g | 3% |
| Sugars 20.0g | |
| Protein 0.0g | 1% |
| Vitamin A | 3% | Vitamin C | 6% | |
| Calcium | 1% | Iron | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Aside from great food, Thanksgivings also involve teamwork. Everyone can pitch in and try to help out the one aunt and uncle who are hosting the dinner. ...
I followed the recipe as directed, but, by the time I allowed the steaks to rest for several hours, my guests were so drunk that I had to ask them to leave. And, the steaks were so cold that the tarragon butter would not melt. However, they tasted great the next day! Thanks, CrockPot Carlo
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