FOLD A PIECE OF ALUMINUM FOIL INTO AN 8-INCH SQUARE; PLACE ON A RACK IN A ROASTING PAN. SPRINKLE ROAST WITH SALT AND PEPPER; PLACE BONE ENDS UP ON FOIL LINED RACK. BAKE AT 325 FOR 1 HOUR.
COMBINE RICE MIX WITH SEASONING PACK ADD CURRENTS AND BROTH; BRING TO A BOIL, ADD GARBANZO BEANS, TOASTED PECANS AND GREEN ONIONS, TOSS GENTLY.
CUT A PIECE OF ALUMINUM FOIL LONG ENOUGH TO FIT AROUND RIBS; FOLD FOIL LENGTHWISE INTO THIRDS. WRAP FOIL AROUND RIBS. FOLD OVER TOPS OF RIBS. SPOON RICE MIXTURE INTO ENTER OF ROAST; COVER WITH FOIL. INSERT MEAT THERMOMETER INTO ROAST, MAKE SURE IT DOES NOT TOUCH FAT OR BONE. BAKE AT 325 FOR 1.5 TO 2 HOURS OR UNTIL THERMONMETER REGISTERS 160 DEGREES. REMOVE FOIL FROM ROAST AND LET STAND 10 MINUTES BEFORE SERVE, GARNISH PLATTER. YIELD: 12 SERVINGS
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|Serving Size: 1 Serving (244g)|
|Recipe Makes: 12|
|Calories from Fat: 279 (58%)|
|Amt Per Serving||% DV|
|Total Fat 31g||41 %|
|Saturated Fat 10g||50 %|
|Monounsaturated Fat 14.1g|
|Polyunsanturated Fat 3.9g|
|Cholesterol 123.5mg||38 %|
|Sodium 162mg||6 %|
|Potassium 737.1mg||19 %|
|Total Carbohydrate 11.6g||3 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 10g|
|Protein 37.8g||54 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 483
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