Spareribs in sauce (spuntature al sugo) -- italian

6 Servings

Ingredients

Quantity Ingredient
1½ pounds Pork back ribs
1 tablespoon Olive oil
½ teaspoon Crushed red chili pepper
Salt and freshly ground black pepper
1 cup Chicken broth
1 can Tomatoes; (19 oz)
1 tablespoon Red wine vinegar

Directions

Cut strip of ribs into 2 rib portions. In large nonstick skillet, heat oil over medium-high heat. Cook chili pepper for 30 seconds. Add ribs. Cook, turning, until browned on all sides. Season to taste with salt and pepper.

Stir in broth, tomatoes, breaking them up with fork, and vinegar. Bring to boil. Reduce heat and cook, stirring occasionally, for 1 hour or until meat is tender and no longer pink close to the bone. (The sauce will be reduced by about half. If it becomes drier during cooking, stir in a bit of water to maintain a sauce-like consistency.) Skim any visible fat from surface of sauce.

Exchanges: Lean Meat Exchange -- 4 Vegetable Exchange -- 1 Calories -- 246 Total Fat -- 12g Saturated Fat -- 3g Cholesterol -- 59mg Sodium -- 466mg Potassium -- 698mg Carbohydrate -- 4g Protein -- 28g Recipe for Saturday, 3/14/98

This week's recipes are from the cookbook World-Class Diabetic Cooking, featuring more than 200 great-tasting, exotic dishes from around the globe that are low in fat and calories. You can order a copy of this and many other cookbooks from our online bookstore or call 1-800-ADA-ORDER (1-800-232-6733).

Copyright © 1998 American Diabetes Association MC Formatted & Busted by Barb at Possum Kingdom on 3/26/98 NOTES : 6 servings/Serving size: ⅙ recipe The tomato sauce created while the ribs cook is great with pasta as a first course. Following that, the ribs make a delicious second course with steamed green beans or broccoli.

However, it is more traditional to serve the ribs with their rich red sauce as a one-dish meal with polenta.

Recipe by:

Posted to MC-Recipe Digest by "abprice@..." <abprice@...> on Mar 26, 1998

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