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Old 23-09-2004, 10:11 AM
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Default Lemon Spare Ribs

Lemon Spare Ribs

main dish, pork

3 pounds pork spare ribs
Salt; to taste
Freshly-ground white pepper; to taste
6 tablespoons malt vinegar
4 teaspoons brown Sugar Twin
1 tablespoon granular Splenda
1 1/2 teaspoon dark soy sauce
1/2 teaspoon grated lemon zest
1/2 cup pre-made Keto lemonade = (or unsweetened Kool-Aid lemonade
up with Splenda)
2 eggs; beaten
Soy or oat flour; for dusting

Chop the spare ribs into 3-inch lengths. Season with salt and pepper and
rub in well. In a large bowl mix together the vinegar, Sugar Twin, Splenda,
1/2 teaspoon salt, 1/4 teaspoon pepper, soy sauce, lemon zest and lemonade.
Add the spare ribs and leave to marinate for several hours. Dip the spare
ribs into the beaten egg, then dust with soy or oat flour. Heat the oil to
320 degrees in a wok or deep-fryer and deep-fry the spare ribs in batches
for 2 minutes until the pork is cooked through and a good rich color. Drain
in a wire sieve/colandar. Serve hot.

This recipe yields 4 servings; 3 carb grams per serving. Description: "The
addition of lemon zest and lemonade gives spareribs a deliciously tangy,
different flavor."

Source: "Low Carb Recipes at http://www.lowcarbluxury.com" S(Formatted for
MC6): "06-10-2003 by Joe Comiskey - Mad's Recipe Emporium" - - - - - - - -
- - - - - - - - - - - Per Serving (excluding unknown items): 33 Calories;
2g Fat (62.2% calories from fat); 3g Protein; trace Carbohydrate; 0g
Dietary Fiber; 94mg Cholesterol; 28mg Sodium. Exchanges: 1/2 Lean Meat; 0
Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

Contributor: n/a

Yield: 4 servings

Preparation Time: 0:00

Last year's nuts must go.
- Michael Odom

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