Source: Family Circle


Recipe Summary

20 mins
13 mins
2 hrs 20 mins
2 hrs 53 mins




Instructions Checklist
  • Heat oven to 350 degrees F.

Prepare ribs:
  • Mix together chicken broth, soy sauce and vinegar in roasting pan just large enough to hold the slab of ribs.

  • Place slab of ribs in roasting pan, turning slab to coat evenly with broth mixture.

  • Place roasting pan with ribs, uncovered, in 350 degree F oven. Braise, turning slab occasionally, for 2 hours or until meat begins to shrink from bones. Check pan and ribs periodically; add 1/2 cup water as needed if roasting pan gets too dry. After the 2 hours, remove roasting pan from oven; remove ribs to cutting board. Discard any liquid from roasting pan. Return slab to roasting pan; brush with barbecue sauce. Roast in the 350 degree F oven for about 20 minutes.

Prepare stir-fry:
  • Heat garlic, ginger, red pepper flakes, soy sauce, orange juice and clam juice in large skillet or wok. Add scallops and shrimp; cook until almost done, about 4 minutes. Add broccoli, bok choy, carrots, zucchini and yellow squash; stir-fry 4 minutes or until vegetables are tender. Mix together the cornstarch and water in a small dish. Add to skillet; cook for about 2 minutes or until sauce has thickened. Keep warm.

Prepare noodles:
  • Soak noodles in warm water to cover in bowl for 20 minutes. Combine clam juice, 1 cup water, orange juice and soy sauce in medium-size saucepan. Bring to boiling. Drain noodles well; add to saucepan; lower heat and simmer until the noodles are softened, 3 to 5 minutes. Drain.

To serve:
  • Place slab of ribs on cutting board; cut slab into individual ribs. Place noodles, dividing equally, on 6 dinner plates. Spoon seafood stir-fry mixture over noodles, dividing equally. Top with ribs. Then garnish each plate with bean sprouts and green onions. Makes 6 servings.

Nutrition Facts

374 calories; fat 12g; cholesterol 127mg; saturated fat 4g; carbohydrates 37g; insoluble fiber 2g; protein 27g; sodium 1227mg.