| CATEGORY |
CUISINE |
TAG |
YIELD |
|
American |
Rice |
4 |
Servings |
INGREDIENTS
| 3/4 |
c |
Wild rice |
| 4 |
lb |
Spareribs; cut into 3- or 4-rib servings |
| 2 |
c |
Tomato juice |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Fresh ground black pepper |
| 1 |
ts |
Sugar |
| 1 |
tb |
Worcestershire sauce |
| 1 |
ds |
Tabasco; or to taste |
| 1/2 |
ts |
Thyme |
| 2 |
|
Cloves garlic; crushed |
| 1 |
tb |
Dijon mustard (Grey Poupon is fine) |
|
|
Salt and pepper to season the ribs |
| 1 |
lg |
Yellow onion; sliced thin |
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 450° 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 350°
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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