STALLQUEEN
Thu, Apr-17-03, 20:14
For those of you who miss your honey garlic ribs and wings, I have mastered the lc version.
I make ribs wit it, my dh said it was the best he had ever had.
I dont measure anything, but it goes like this,
low sodium soya sause, as mush as you will want, volume wise
crushed fresh garlic, as much as you want..trial and error
and spenda. it will be very dark, and not thick, can add a bit of thicken thin if younwant, I dont, baste meat, cook, and continue to baste repeatedly. in casserol dish pour all sauce in and tirn over every 10 minutes.
bbq seaso is here, try this you will love it,
This is really amazing on ribs, give the neat a great colur too.
PS. for all my lc cream soups, i cook cauliflower and mash it up, add to soup as a thickener, works great on cream of chichen soup.
I make ribs wit it, my dh said it was the best he had ever had.
I dont measure anything, but it goes like this,
low sodium soya sause, as mush as you will want, volume wise
crushed fresh garlic, as much as you want..trial and error
and spenda. it will be very dark, and not thick, can add a bit of thicken thin if younwant, I dont, baste meat, cook, and continue to baste repeatedly. in casserol dish pour all sauce in and tirn over every 10 minutes.
bbq seaso is here, try this you will love it,
This is really amazing on ribs, give the neat a great colur too.
PS. for all my lc cream soups, i cook cauliflower and mash it up, add to soup as a thickener, works great on cream of chichen soup.