6 tablespoons olive oil
1 cup beef broth
4 green onions, sliced
1 large tomato, sliced into 1/2 inch slices
1 tablespoon minced onion
1/2 teaspoon minced garlic
1/2 teaspoon salt
1 1/2 teaspoons lemon juice
1/4 teaspoon ground black pepper
1/4 teaspoon monosodium glutamate (MSG)
1/4 cup chopped fresh parsley
salt and pepper to taste
5 small roma (plum) tomatoes, sliced
1/2 cup chopped green onions
2 tablespoons chopped fresh parsley
1 (4 ounce) can tomato paste
3 tablespoons water
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried rosemary
1 teaspoon ground black pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon dried sage
In a medium saucepan, combine olive oil, beef broth, green onions, tomato slices, onion slices and garlic. Bring to a boil over medium heat. Reduce heat to low and simmer until vegetables are tender, about 15 minutes. Stir in salt, lemon juice, pepper, monosodium glutamate, parsley, salt and pepper. Simmer about 10 minutes more, stirring occasionally, until vegetables are tender. Stir in rosemary, pepper and thyme. Place in a separate large bowl and stir tomato paste and water into saucepan. Bring to a boil over medium heat. Boil about 10 minutes, stirring constantly. Remove from heat and stir in tomatoes and green onions. Spoon sauce over roasted ribs and place in freezer. Chill within refrigerator. Remove ribs from marinade.
Preheat grill for medium high heat.
Cook ribs on grill until evenly brown, about 5 minutes per side. Place meat on grill and broil for 2 to 3 minutes per side, or until meat is tender and juices run clear. Cool a little and serve with lettuce and tomatoes and saucepan.