Directions:
- Squeeze juice from lemons into blender or food processor.
- Slice lemon rinds and set aside.
- Add green pepper, onion and celery to blender and puree.
- Transfer mixture to 3-quart saucepan.
- Stir in tomato puree, sugar, hot sauce, red pepper flakes and reserved lemon rinds.
- Simmer covered for 20 minutes.
- Discard rinds (Can be refrigerated for 2 weeks).
- Rub ribs with salt, black pepper, and red pepper flakes in a large glass-baking dish.
- Pour vinegar over ribs.
- Refrigerate covered at least 4 hours or overnight.
- Remove ribs from marinade and place in a shallow roasting pan.
- Roast at 350°F for 11/2 hours.
- Increase oven temperature to 400°F.
- Roast for 30 minutes.
- During last 15 minutes of cooking, baste with 2 cups of the barbecue sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 722.36 Kcal (3024 kJ) | ||
| Calories from fat | 469.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 52.17g | 80% | |
|---|---|---|---|
| Cholesterol | 181.4mg | 60% | |
| Sodium | 1278.45mg | 53% | |
| Potassium | 819.89mg | 17% | |
| Total Carbs | 21.69g | 7% | |
| Sugars | 18.04g | 72% | |
| Dietary Fiber | 1.71g | 7% | |
| Protein | 35.39g | 71% | |
| Vitamin C | 41.2mg | 69% | |
| Iron | 2.4mg | 13% | |
| Calcium | 55.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 192.33 Kcal (805 kJ) | ||
| Calories from fat | 125.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.89g | 80% | |
|---|---|---|---|
| Cholesterol | 48.3mg | 60% | |
| Sodium | 340.39mg | 53% | |
| Potassium | 218.3mg | 17% | |
| Total Carbs | 5.77g | 7% | |
| Sugars | 4.8g | 72% | |
| Dietary Fiber | 0.45g | 7% | |
| Protein | 9.42g | 71% | |
| Vitamin C | 11mg | 69% | |
| Iron | 0.6mg | 13% | |
| Calcium | 14.8mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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