Traditionally, the riblets were grilled over charcoal to sear in the flavors before simmering. Ask a butcher to cut the ribs, as this is not an easy home project. To remove the fat, the ribs may be prepared a day ahead and refrigerated. The congealed fat can be easily lifted off the surface.
Yield: 4 servings
Low fat tip: Use nonstick spray for sauté ing the vegetables, substitute reduced fat sour cream and mushroom soup, and use 1 1/2 cups broth for the topping.
Per serving, without rice: 429 calories; 773mg sodium; 104mg cholesterol; 26g fat; 9g saturated fat; 20g carbohydrates; 27g protein; 0.36g fiber
Los Angeles Times - February 6, 2002
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