| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| East Indian | Veal, Ceideburg 2 | 4 | Servings | |
INGREDIENTS
| 2 | Garlic cloves, minced | |
| 1/4 | c | Virgin olive oil |
| 1 | c | Unflavored yogurt |
| 1/4 | ts | Crushed red pepper |
| Salt and pepper to taste | ||
| 4 1/2 | lb | Veal ribs |
INSTRUCTIONS
This one seems East Indian in inspiration what with the yogurt and red pepper. Combine garlic with oil, yogurt, red pepper and salt and pepper to taste; marinate veal ribs in mixture for at least 1 hour. Bake in a 350F oven for 40 minutes, or microwave at full power for 7 minutes per side. Heat a charcoal grill until coals are white-hot, or preheat a gas grill on high for 5 minutes with lid closed. Grill ribs about 4 inches from hot coals. They will take about 5 minutes per side. Serves 4. PER SERVING: 675 calories, 79 g protein, 2 g carbohydrate, 36 g fat (1 g saturated), 296 mg cholesterol, 245 mg sodium, 0 g fiber. From Andrew Schloss, SF Chronicle, 7/22/92. Posted by Stephen Ceideberg; October 20 1992. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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