Quick Barbecued Ribs

Ingredients:

1 pound boneless country-style pork ribs
- Kitchen browning sauce OR microwave browning powder
1/2 cup barbecue sauce, bottled or homemade

Servings: 4
Minutes of prep time: 10
Minutes of cook time: 20 Nutritional analysis per serving: calories: 275 grams of fat: 13 mg. cholesterol: 85 mg. sodium: 320

Instructions:
Cut ribs in pieces not larger than 1 x 1 x 3 inches. If desired, brush pieces with browning sauce or powder. Place ribs in microwave-safe 9 x 9-inch pie plate, arranging thicker parts to outside edges of dish. Cover with plastic wrap, venting one corner. Microwave on Medium-Low (30% power, about 200 watts) 8 minutes, rotating dish as necessary for even cooking. Drain liquid. Turn ribs over and rearrange so least-cooked parts are to outside edges of dish; re-cover. Continue microwaving on Medium-Low 8 to 9 minutes or just until meat is no longer pink. Drain liquid; spoon barbecue sauce over ribs. Re-cover and microwave on Medium-Low 3 to 4 minutes or until hot. Let stand, tightly covered, 5 to 10 minutes.

Wild Rice Salad with Tofu and Savory

Ingredients:

1/4 cup savory
3 cups wild rice (brown rice may be substituted)
6-ozs. firm tofu
1 Tbsp chopped fresh garlic
1/2 cup diced red onion
1/2 cup diced green pepper
1/2 cup diced red pepper
1/2 cup shredded carrot
2 Tbsp seasoned rice vinegar
1 Tbsp whole grain mustard
1 Tbsp lemon juice
2 Tbsp extra virgin olive oil
- fresh ground black pepper

Servings: 4

Nutritional analysis per serving: calories: 603 g. fiber: 5 mg. sodium: 73 % calories from fat: 16

Instructions:
Soak rice overnight in cold water and leave in the refrigerator. Drain and place to boil in a thick bottomed saucepan with 2 quarts of water and half of the savory and all of the garlic. Cook for 15-20 minutes until tender but take off the heat before the grains burst. Set to cool. Dice and shred the vegetables and tofu. chop the rest of the savory fine and mix with the dressing ingredients. Place the cold rice, tofu, onion, and peppers ina large bowl and toss with the dressing. Set out on four plates and top with the shredded carrot for garnish.