Country Style Ribs and Corn

Amount

  Measure

  Ingredient -- Preparation Method

--------

  ------------

  --------------------------------

3

  pounds

  pork country-style ribs -- trimmed of excess fat

3

  tablespoons

  all-purpose flour

1/2

  teaspoon

  seasoned salt

1/4

  teaspoon

  seasoned pepper

1/2

  teaspoon

  smoked paprika

3

  tablespoons

  unsalted butter

1

  clove

  garlic -- minced

1

  small

  shallot -- minced

1

  small

  red bell pepper -- diced

4

  medium

  Yukon Gold potatoes -- peeled and sliced

2

  cups

  frozen corn -- defrosted

3/4

  cup

  2% low-fat milk

4 1/2

  ounces

  green chilies

1/4

  cup

  sherry

  vegetable oil spray

Heat oven to 350F.

Mix flour, salt, pepper, and paprika together. Dredge the ribs in the flour mixture.

Melt one tablespoon of the butter in skillet on medium-high. Brown the ribs on all sides. Remove from pan.

Melt the other tablespoon of butter and add shallot, red pepper, and corn. Cook 3 to 4 minutes or until starting to soften. Add garlic and cook for 30 seconds. Deglaze with sherry and let cook until liquid evaporates.

Spray a 13x9 inch baking dish with vegetable spray.

Layer potatoes in bottom of casserole dish. Spread vegetable mixture over the potatoes.

Pour milk over vegetables.

Top with ribs in a single layer.

Cover and cook for 30 minutes.

Uncover and cook for an additional 30 minutes or until ribs are tender and potatoes are done.

Makes 6 Servings

Per Serving: 575 Calories; 36g Fat (56.8% calories from fat); 31g Protein; 30g Carbohydrate; 3g Dietary Fiber; 124mg Cholesterol; 227mg Sodium. Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat; 0 Other Carbohydrates.

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