Meats

CHICKEN RICE PILAF

• 2/3 cups uncooked long-grain rice
• 2/3 cups thin spaghetti, broken into 2-inch pieces
• 1/3 cup Colavita Extra Virgin Olive Oil
• 3 cups chicken stock
• 1 cup fresh or thawed frozen broccoli florets
• 1/4 teaspoon dried thyme, crushed
• 1 cup cooked chicken, cut in julienne strips
• 1/2 cup sliced scallions
• 1/4 cup chopped walnuts
• 1/4 cup diced red bell pepper

In a saucepan, saute the rice and spaghetti in olive
oil until golden,
stirring often. Add the chicken stock and bring to a
boil.
Add the broccoli and thyme. Cover and simmer 15
minutes, or until rice
is tender, stirring occasionally. Add the remaining
ingredients and heat
through.
Serve half the recipe and freeze the rest for
another meal.

CHILI-BAKED RIBS

Serve these sensational ribs with an avocado, citrus
and red onion salad, some cold beer - and
plenty of napkins.

Sauce

• 4 teaspoons olive oil
• 1 cup minced onion
• 1 1/2 cups water
• 1 cup ketchup
• 2/3 cup packed golden brown sugar
• 2/3 cup cider vinegar
• 1/4 cup unsulfured (light) molasses
• 2 tablespoons Worcestershire sauce
• 2 tablespoons instant coffee powder
• 2 teaspoons prepared mustard
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper

Ribs

• 6 baby back pork rib racks
  (about 9 pounds total weight)
  
• 1/2 cup cider vinegar
• 4 teaspoons liquid smoke flavoring
• 6 tablespoons chili powder
• 3 tablespoons ground cumin
• 1 1/2 tablespoon onion powder
• 1/4 teaspoon cayenne pepper

For Sauce:
Heat oil in heavy large saucepan over medium heat. Add
onion and sauté until translucent, about 5
minutes. Whisk in remaining ingredients. Bring to
boil. Reduce heat; simmer until reduced to 3 cups,
stirring occasionally, about 30 minutes. (Can be
prepared 1 week ahead. Cover and refrigerate.)

For Ribs:
Score white membrane on underside of ribs. Place ribs
in large roasting pan. Mix vinegar and liquid
smoke in small bowl; brush over both sides
of ribs. Refrigerate 2 hours.
Preheat oven to 350°F. Mix chili powder, cumin, sugar,
onion powder and cayenne. Rub over both
sides of ribs. Season with salt and pepper. Arrange
ribs, meat side up, in single layer on 2
large baking sheets. Roast 1 3/4 hours, covering
loosely with foil if browning too quickly.
Remove ribs from oven. Brush both sides of ribs with
3/4 cup sauce. Roast 10 minutes. Brush both
sides of ribs with additional 3/4 cup sauce.
Roast 15 minutes longer. Remove ribs from
oven. Cover with foil; let stand 15 minutes.
Cut ribs between bones into 3- to 4- rib sections.
Serve with remaining sauce.

Serves 8.