Spuntature al Sugo

Italian spareribs in sauce. The tomato sauce created while the ribs cook is great with pasta as a first course. Following that, the ribs make a delicious second course with steamed green beans or broccoli. However, it is more traditional to serve the ribs with their rich red sauce as a one-dish meal with polenta.
 * Contributed by Healthy Recipes For Diabetic Friends Y-Group
 * Original recipe
 * 6 Servings

Ingredients

 * 1½ lb pork back ribs
 * 1 tbsp olive oil
 * ½ tsp crushed red chili pepper
 * salt and freshly ground black pepper
 * 1 cup chicken broth
 * 1 can tomatoes; (19 oz)
 * 1 tbsp red wine vinegar

Directions

 * 1) Cut strip of ribs into 2 rib portions.
 * 2) In large nonstick skillet, heat oil over medium-high heat.
 * 3) Cook chili pepper for 30 seconds.
 * 4) Add ribs.
 * 5) Cook, turning, until browned on all sides.
 * 6) Season to taste with salt and pepper.
 * 7) Stir in broth, tomatoes, breaking them up with fork, and vinegar.
 * 8) Bring to boil.
 * 9) Reduce heat and cook, stirring occasionally, for 1 hour or until meat is tender and no longer pink close to the bone.
 * 10) (the sauce will be reduced by about half.
 * 11) If it becomes drier during cooking, stir in a bit of water to maintain a sauce-like consistency.
 * 12) ) skim any visible fat from surface of sauce.

Nutritional information
Serving size: ⅙ recipe
 * Exchanges: lean meat exchange: 4 vegetable exchange: 1
 * Calories: 246 | Total Fat: 12 g | Saturated Fat: 3 g | Cholesterol: 59 mg | Sodium: 466 mg | Potassium: 698 mg | Carbohydrate: 4 g | Protein: 28 g