Backribs

Ingredients

4 pounds back ribs

3 onions, sliced

5 cloves garlic

4 TBSP butter

1 cup celery, diced and scraped

1 red pepper, diced

2 cups tomato juice

4 rounded TBSP honey

juice of 1 lemon

2 TBSP wine vinegar

1 TBSP powdered mustard

salt to taste

pepper to taste

1800 grams back ribs

3 onions, sliced

5 cloves garlic

4 TBSP (60 ml) butter

120 grams celery, diced and scraped

1 red pepper, diced

473 ml tomato juice

4 rounded TBSP (60 ml) honey

juice of 1 lemon

2 TBSP (30 ml) wine vinegar

1 TBSP (15 ml) powdered mustard

salt to taste

pepper to taste

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Dietary Therapies

SCD

mSCD

Dietary Requirements

Grain-Free

Gluten-Free

Lactose-Free

Egg Free

Nut Free

Soy Free

Precook back ribs in a pressure cooker for 30 minutes.
While back ribs are cooking, prepare the sauce.
Brown sliced onions and cloves of fresh garlic in butter.
Add celery and red pepper to browned onions.
Add tomato juice, honey, lemon, vinegar, mustard, salt, and pepper to sauce mixture.
Simmer sauce for 20 minutes.
Drain ribs, saving juice.
Place ribs in baking pan after cutting the long piece into 2, 3, or 4 rib-size pieces.
Pour sauce over ribs and bake at 300°F (150°C) for about 90 minutes checking to make sure you are not evaporating all of the wonderful sauce.
If the sauce starts evaporating, add some of the broth you saved.
Turn them up the last 15 minutes to make them brown nicely on top.,