INGREDIENTS

INSTRUCTIONS

SERVES 4-5  This is a recipe sent me by a viewer. It was good in her
version, but  we decided to zip it up a bit with a few additions. I
hope that  Gertrude will not be angry with me. This is a whole meal
when served  with bread and a very crisp salad.  Place the rice in a
large bowl and cover with 6 cups boiling water.  Allow to soak for 4
hours. Drain, discarding the water.  Cut the ribs into 3- to 4-rib
serving pieces and place on an oven  broiling rack. Bake at 450ø for
about 15 minutes, or until lightly  browned.  Mix all other
ingredients, except the onion slices and the seasoning  of salt and
pepper for the ribs.  Choose a large, lidded oven-proof casserole and
place 1/3 of the rice  on the bottom. Top with 1/3 of the browned ribs;
season the meat with  salt and pepper and top with 1/3 of the onion
slices. Repeat the  layer of rice, ribs, and onions as before. Continue
until you have 3  complete layers.  Pour the tomato mixture over the
pan contents and cover. Bake in a  350ø oven for about 2 hours, or
until the bones are loose from the  meat.  You should stir this mixture
twice while it is in the oven.  This is one of those "jump in" dishes,
so I hesitate to add too much  to the menu. You need a salad, a lot of
beer, many napkins, and  certainly people whom you like at the table.
It is messy!  From <The Frugal Gourmet Cooks American>.  Downloaded
from Glen's MM  Recipe Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
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Calories: 1396
Calories From Fat: 961
Total Fat: 106.6g
Cholesterol: 362.9mg
Sodium: 715.2mg
Potassium: 1552.7mg
Carbohydrates: 30.4g
Fiber: 2.6g
Sugar: 6.6g
Protein: 75.7g