Spareribs In Sauce (spuntature Al Sugo) — Italian

Some believers are very surprised when they are called to suffer. They thought they would do some great thing for God, but all God permits them to do is to suffer. Just suppose you could speak with those who have gone to be with the Lord; everyone has a different story, yet everyone has a tale of suffering. One was persecuted by family and friends...another was inflicted with pain and disease, neglected by the world...another was bereaved of children...another had all these afflictions. But you will notice that though the water was deep, they all have reached the other side. Not one of them blames God for the road He led them; “Salvation” is their only cry. Are there any of you, dear children, murmuring at your lot? Do not sin against God. This is the way God leads all His redeemed ones.

Robert Murray McCheyne

CATEGORY	CUISINE	TAG	YIELD
Meats	Italian	Diabetic	6	Servings

INGREDIENTS

1 1/2	lb	Pork back ribs
1	T	Olive oil
1/2	t	Crushed red chili pepper
		Salt and freshly ground
		black pepper
1	c	Chicken broth
1		Tomatoes, 19 oz
1	T	Red wine vinegar

INSTRUCTIONS

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 Â© 1998
American Diabetes Association  MC Formatted & Busted by Barb at Possum
Kingdom on 3/26/98  NOTES : 6 servings/Serving size: 1/6 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: http://www.diabetes.org/ada/rcptoday.html  Posted
to MC-Recipe Digest by "abprice@wf.net" <abprice@wf.net> on  Mar 26,
1998

A Message from our Provider:

“Jesus is my Lifeguard!”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 357 Calories From Fat: 238 Total Fat: 26.9g Cholesterol: 95.3mg Sodium: 323mg Potassium: 368.9mg Carbohydrates: 1.5g Fiber: <1g Sugar: <1g Protein: 27.2g