INGREDIENTS

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 © 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

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