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Heat oil in a dutch oven or large, heavy covered pot over high heat. Season ribs with Creole seasoning, patting it in well with your hands. When pot is nearly smoking add ribs without crowding them and sear on all sides until they form a brown crust. Do this in batches, if necessary. When all ribs have browned, add onions, celery and carrot; sautJ 1 minute to brown lightly. Stir in tomatoes, garlic, vinegar, Worcestershire sauce, bay leaves, pepper and enough broth to just cover ribs. Bring to a boil, reduce heat to gently simmering, cover and simmer until very tender, about 2 1/2 hours. To serve, mound ribs in center of 4 plates, spoon sauce over and garnish with chopped scallion. Yield: 4 serving Recipe By :ESSENCE OF EMERIL SHOW #EE062 Posted to MC-Recipe Digest V1 #276 Date: Sun, 03 Nov 1996 17:25:54 -0500 From: Rowaan
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|Serving Size: 1 Serving (2670g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 202 (42%)|
|Amt Per Serving||% DV|
|Total Fat 22.4g||30 %|
|Saturated Fat 3.1g||15 %|
|Monounsaturated Fat 12.7g|
|Polyunsanturated Fat 5.8g|
|Cholesterol 0mg||0 %|
|Sodium 3561.5mg||123 %|
|Potassium 1608.2mg||42 %|
|Total Carbohydrate 50.2g||15 %|
|Dietary Fiber 10.1g||41 %|
|Sugars, other 40.1g|
|Protein 16.5g||24 %|
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Calories per serving: 484
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