Wild Rice With Spareribs Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3/4 cup: Wild rice,
4 lbs: Spareribs, cut into 3- or 4-rib servings
2 cup: Tomato juice,
1/2 tsp: Salt,
1 tsp: Fresh ground black pepper,
1 tsp: Sugar,
1 tbsp: Worcestershire sauce,
1 dash: Tabasco, or to taste
1/2 tsp: Thyme,
2 Cloves: garlic, crushed
1 tbsp: Dijon mustard, Grey Poupon is fine
Salt and pepper to season the ribs,
1 large: Yellow onion, sliced thin
Directions:
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. Downloaded from Glens MM Recipe
Archive, http://www.erols.com/hosey.
Source from luhu.jp
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
Archive, http://www.erols.com/hosey.
Source from luhu.jp
Tags
Rice