Lemon Bbq Beef Ribs Recipes

LEMON BBQ BEEF RIBS

Steps:

• 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.

HERBED LEMON SPARERIBS

Steps:

• In a large stockpot, cover ribs with boiling water, cover and bring to boil.
• Reduce heat and simmer for 45 to 60 minutes or until ribs are tender.
• Drain and let cool, pack into large heavy plastic bag.
• Combine oil, garlic, parsley, lemon rind, lemon juice, thyme, rosemary, sage, savory, marjoram, pepper, mint, allspice, cumin and cayenne, pour over ribs, coating meat evenly.
• Tie bag closed, place in large bowl and marinate in refrigerator for 8 to 24 hours, turning bag over periodically (Note: there is just enough marinade to cover ribs, not to swish around).
• Remove ribs, reserving any marinade, bring ribs to room temperature.
• Cook on greased grill over hot coals or on high setting for about 10 minutes per side or until meat comes away from bone, brushing occasionally with any marinade.
• Season with salt to taste after cooking.
• Cut into serving sized portions of 3 to 4 ribs.
• Garnish: Cut lemons into wedges.
• Garnish ribs with lemon wedges, and lemon rind and thyme, if using.

GRILLED ZESTY LEMON SPARERIBS

Steps:

• Place pork in 4-quart Dutch oven. Add enough water to cover pork. Heat to boiling; reduce heat to low. Cover and simmer about 1 hour 30 minutes or until tender.
• Meanwhile, in 2-quart saucepan, heat ketchup, chili sauce, brown sugar, vinegar, lemon juice and liquid smoke to boiling; reduce heat. Simmer uncovered 10 minutes, stirring occasionally. Remove from heat; stir in lemonade concentrate. Set aside.
• Remove pork to rectangular baking dish, 13x9x2 inches, or resealable food-storage plastic bag. Pour marinade over pork; turn pork to coat. Cover dish or seal bag and refrigerate, turning pork occasionally, at least 4 hours but no longer than 24 hours.
• Heat coals or gas grill for direct heat. Remove pork from marinade; reserve marinade. Grill pork, meaty sides up, uncovered and 4 inches from medium heat about 30 minutes, turning and brushing frequently with marinade, until glazed and heated through. Discard any remaining marinade.

BAKED BABY BACK RIBS WITH LEMON CONFIT MARINADE

Steps:

• Make 4 vertical cuts, about 1/2 inch deep and 2 inches long, in skin of each lemon. Place lemons in microwave-safe bowl (such as soufflé dish). Cover and cook in microwave on high until skins soften and lemons release juices, about 8 minutes. Uncover and cool lemons 15 minutes. Cut lemons in half. Squeeze juice into strainer set over small bowl; reserve juice. Scoop out and discard lemon pulp and white pith from halves; reserve rinds.
• Combine 6 tablespoons reserved lemon juice, lemon rinds, garlic, olive oil, thyme, rosemary, fennel, salt, pepper, and brown sugar in processor and grind to paste. Generously smear paste on both sides of baby back ribs. Arrange ribs, meaty side up, on 2 large rimmed baking sheets. Cover with plastic wrap and refrigerate overnight.
• Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 350°F. Scrape some of marinade off ribs. Place baking sheets with ribs in oven. Bake ribs 30 minutes. Reverse position of baking sheets and roast until ribs are very tender and meat begins to pull away from bones, about 35 minutes longer. Let ribs stand 15 minutes. Transfer to work surface and cut racks between bones into individual ribs. Pile ribs onto platter and serve.