Barbecued Pork Ribs

**Pork loin can be replaced with country style ribs, however, doing so adds 23g fat and 12g saturated fat.

Place ribs in large skillet. Cover with salted water and bring to a boil. Reduce heat and simmer over low for 1 hour, or until meat is tender, but not quite falling off the bone. Remove from heat and drain.

Add olive oil to a pan and saute the onion and garlic until the onion is tender. Remove from heat. In a blender, combine 1 cup water, vinegar, ketchup, barbeque sauce and lemon juice. Season with salt and pepper and pour in the melted butter mixture. Puree for 1 minute, then pour back in saucepan. Bring to a boil, then remove form heat.

Place the boiled ribs in a shallow baking dish and pour sauce all over them. Place in refrigerator for at least 2 hours to marinate.

To Freeze: Freeze in the marinade.

To Reheat: Barbecue ribs on an outdoor grill over moderately hot coals, basting with the sauce and turning often until well browned.