Name: Sparerib, Rice and Chick-Pea Casserole
Ingredients: 2 1/2 lb Country-style spareribs; 1 lg Onion; chopped; 4 lg Garlic cloves; chopped; 2 cn (14 1/2-ounce) beef broth; 2 c Long-grain white rice; 1 cn (15-16 oz) chick-peas (garbanzo beans); drained; 2/3 c Water; 1/3 c Red wine vinegar; 2 tb Chopped fresh cilantro; 1 tb Paprika; 1 tb Dried oregano; crumbled; 1 4-ounce jar sliced pimientos; drained; 6 Servings

Parents, like it or not, you are an example for your children for good or for bad. Your children may have other examples, but would they say you are their primary “example” (Phil. 3:17) in their lives? Or what about the other word Paul uses in verse 17 – “pattern” ( Tupos )? Here’s the Lexical illustration for that word in the original language: “Taking a stone out of the ground leaves a hole that bears the contours of the stone, but in effect the stone has made the impression.” Parents, your children will follow an impression set for them. Are you the one setting the positive impression, that mold that they can fit into? We may differ with giftedness, but every Christian has the potential to live a godly life and be an example and pattern for their child. Who are your child’s heroes? Are they spiritual? Do you make the list?

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Dutch		1	Servings

INGREDIENTS

2 1/2	lb	Country-style spareribs
1	lg	Onion; chopped
4	lg	Garlic cloves; chopped
2	cn	(14 1/2-ounce) beef broth
2	c	Long-grain white rice
1	cn	(15-16 oz) chick-peas (garbanzo beans); drained
2/3	c	Water
1/3	c	Red wine vinegar
2	tb	Chopped fresh cilantro
1	tb	Paprika
1	tb	Dried oregano; crumbled
1		4-ounce jar sliced pimientos; drained
	6	Servings

INSTRUCTIONS

Preheat oven to 350°F. Season spareribs with salt and pepper. Brown
spareribs in heavy large Dutch oven over high heat. Transfer ribs to plate.
Add onion and garlic to pot and sauté until onion is translucent, about 5
minutes. Add all remaining ingredients except pimientos to pot. Bring to
boil, scraping up browned bits. Return ribs and any collected juices to
pot. Push ribs into rice mixture. Season with salt and pepper. Spread
pimientos evenly over top. Cover pot and bake until meat and rice are
tender and all liquids are absorbed about 50 minutes.
Bon Appétit March 1993 Joanne Lopez-Cepero: Merrick, New York
Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Mar 05, 1998

A Message from our Provider:

“God doesn’t want us to just feel gratitude, but for us to show it by giving thanks to God with our lives. #R.C. Sproul”