Spareribs in Sauce (Spuntature Al Sugo) -- Italian



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Spareribs in Sauce (Spuntature Al Sugo) -- Italian

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

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

Ingredients:

1 1/2 lb Pork back ribs
1 tb Olive oil
1/2 ts Crushed red chili pepper
Salt and freshly ground
-black pepper
1 c Chicken broth
1 cn Tomatoes; (19 oz)
1 tb Red wine vinegar

Serves:

6 Servings 		 
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