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Tangy Pork Ribs & Ravioli with Artichoke Hearts

These tangy country-style pork ribs have a wonderful sweet and sour barbeque sauce with hints of tamarind, sugar, and red wine vinegar. Apple and red cabbage coleslaw complements the ribs and adds a special festive flair. Sliced artichoke hearts and olives, with four cheese ravioli garnished with fresh basil is an elegant pasta dish that can be a used as a starter, main or side. Crunchy oatmeal cookies will most definitely please everyone. Serve with ice cream for special occasions. This meal is a terrific entertaining meal.

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Four cheese ravioli, called Ravioli a Quatro Formaggio in Italian makes a glorious hot dish or salad when combined with pesto and sun dried tomatoes, artichoke hearts and bits of fresh basil.

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recipe

Ingredients:

  • 1 package (9 ounces) BUITONI Refrigerated Four Cheese Ravioli, prepared according to package directions
  • 1 container (7 ounces) BUITONI Refrigerated Pesto with Sun Dried Tomatoes
  • 1 can (4 ounces) artichoke hearts, drained and halved
  • 1/2 cup ripe olives, drained and halved
  • 1 tablespoon chopped fresh basil

Directions:

COMBINE pasta, pesto, artichoke hearts, olives and basil in medium bowl. Serve warm or chilled.

reviews

Review This Recipe
  •  Star(s)

    Great Recipe

    Jill from Little Rock, AR

    This pasta dish is great!!!! We made this dish for a supper part we were hosting, while everyone was snacking on the appetizers and visiting with us in the kitchen. It was a snap to make!! Next time I make it, I am going to add some fresh parmesan.

  •  Star(s)

    Good, simple recipe.

    Leslie Soden from

    I used fresh sauteed mushrooms instead of olives and it tasted great.

  •  Star(s)

    Terrific!!!

    Kansas from Ramstein AB Germany

    Being in the military I am always looking for easy, but oh-so-good dishes to make. This is one of them! I served it chilled on a bed of romaine lettuce with chilled king prawns on the side. My finacee loved it, so did my friends.

  •  Star(s)

    Excellent meal

    Caroline Stadterman from Westmoreland City

    This recipe was so quick easy and delicious!! Even my picky boyfriend ate it.

  •  Star(s)

    four chesse ravioli

    Anna Bowser from Arkansas

    This was excellent my family just loved it and my kids are the most pickest eaters.

  •  Star(s)

    Wonderful

    Lynn Alexander from Conyers

    This was a big hit at our Christmas family gathering. Very easy and very tasty.


nutrition

Nutrition Facts

Serving Size: 0

Servings Per Recipe: 4

  • Calories: 390
  • Calories from Fat: 190
  • Total Fat: 22g (33% of DV)
  • Saturated Fat: 6g (31% of DV)
  • Cholesterol: 40mg (13% of DV)
  • Sodium: 810mg (34% of DV)
  • Carbohydrates: 36g (12% of DV)
  • Dietary Fiber: 4g (16% of DV)
  • Sugars: 5g
  • Protein: 12g
  • Vitamin A: 8% of DV
  • Vitamin C: 2% of DV
  • Calcium: 20% of DV
  • Iron: 15% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Rate & Review

These tangy and zesty country-style pork ribs get their tropical tang from a bold tamarind barbeque sauce.

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recipe

Ingredients:

  • 1 tablespoon vegetable oil
  • 2 pounds pork ribs, cut into individual ribs
  • 1 large onion, chopped
  • 2 cloves garlic, chopped
  • 2 cups water
  • 1/4 cup tamarind paste
  • 4 to 5 tablespoons packed brown sugar
  • 2 tablespoons red wine vinegar
  • 4 MAGGI Beef Flavor Bouillon Cubes
  • 1 tablespoon all-purpose flour, dissolved in 1/4 cup dry red wine
  • Hot cooked rice

Directions:

HEAT oil in large skillet over medium-high heat. Add ribs; cook, turning frequently, until browned. Remove from skillet; set aside.

ADD onion to same skillet; cook over medium-high heat, stirring occasionally, for 3 to 4 minutes or until tender. Add garlic; cook for 30 seconds. Add water, tamarind paste, sugar, vinegar and bouillon. Return ribs to skillet; bring to a boil. Reduce heat to medium-low; cover.

COOK for 1 hour or until pork is tender. Remove ribs; set aside and keep warm. Boil sauce until reduced by half, skimming off fat. Add flour mixture; cook, stirring constantly, for 2 minutes or until sauce is thickened. Pour sauce over ribs. Sprinkle with chopped parsley, if desired. Serve with rice.

reviews

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  •  Star(s)

    Gail

    Gail Sheffield from Walnut Creek, CA

    This sounds delicious, but look at the sodium!!


nutrition

Nutrition Facts

Serving Size:

Servings Per Recipe: 4

  • Calories: 580
  • Calories from Fat: 270
  • Total Fat: 31g (47% of DV)
  • Saturated Fat: 10g (52% of DV)
  • Cholesterol: 90mg (31% of DV)
  • Sodium: 1120mg (46% of DV)
  • Carbohydrates: 51g (17% of DV)
  • Dietary Fiber: 1g (5% of DV)
  • Sugars: 20g
  • Protein: 21g
  • Vitamin A: 0% of DV
  • Vitamin C: 6% of DV
  • Calcium: 6% of DV
  • Iron: 15% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Infused with a delightful apple taste, this classic coleslaw adds a flavorful flair to outdoor picnics and barbecues.

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recipe

Ingredients:

  • 2 cups shredded red cabbage
  • 2 cups bagged coleslaw mix
  • 1 small apple, cored and diced
  • 1/2 cup reduced-fat mayonnaise
  • 1/4 cup raisins
  • 1/4 cup Apple NESTLÉ® JUICY JUICE® 100% Juice
  • 2 tablespoons apple cider vinegar
  • 1/4 teaspoon salt (optional)

Directions:

COMBINE cabbage, coleslaw mix, apple, mayonnaise, raisins, Juicy Juice, vinegar and salt in medium bowl; stir well. Cover; refrigerate for 30 minutes.

reviews

Review This Recipe
  •  Star(s)

    Very Good

    Marnie Maton from LA

    This is a quick and easy recipe perfect for a family get together.

  •  Star(s)

    Yummy

    debbie from tampa, florida

    My very picky grandson, ate it, after i tried it. we both said yum, yum


nutrition

Nutrition Facts

Serving Size:

Servings Per Recipe: 4

  • Calories: 120
  • Calories from Fat: 40
  • Total Fat: 4g (6% of DV)
  • Saturated Fat: 1g (5% of DV)
  • Cholesterol: 0mg (0% of DV)
  • Sodium: 290mg (12% of DV)
  • Carbohydrates: 22g (7% of DV)
  • Dietary Fiber: 3g (11% of DV)
  • Sugars: 14g
  • Protein: 1g
  • Vitamin A: 40% of DV
  • Vitamin C: 60% of DV
  • Calcium: 4% of DV
  • Iron: 4% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Too much leftover holiday candy? No problem. Made with chopped candy bars, these easy-to-make Oatmeal Crunch Cookies offer a deliciously unique way to enjoy some of your favorite chocolate bars.

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recipe

Ingredients:

  • 1 cup plus 2 tablespoons whole-wheat or all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) butter or margarine, softened
  • 1/3 cup granulated sugar
  • 1/3 cup packed brown sugar
  • 1/2 teaspoon vanilla extract
  • 1 large egg
  • 3/4 cup old-fashioned oats
  • 8 Fun Size NESTLÉ CRUNCH Candy Bars, coarsely chopped (about 3/4 cup total)

Directions:

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Beat in egg; gradually beat in flour mixture. Stir in oats and chopped candy bars. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 12 minutes. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

NOTE: 2 (1.55 ounces each) NESTLÉ CRUNCH Candy Bars may be used in place of Fun Size bars.

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nutrition

Nutrition Facts

Serving Size: 2 dozen cookies

Servings Per Recipe: 24

  • Calories: 110
  • Calories from Fat: 50
  • Total Fat: 5g (8% of DV)
  • Saturated Fat: 3g (16% of DV)
  • Cholesterol: 20mg (6% of DV)
  • Sodium: 90mg (4% of DV)
  • Carbohydrates: 14g (5% of DV)
  • Dietary Fiber: 1g (4% of DV)
  • Sugars: 8g
  • Protein: 2g
  • Vitamin A: 2% of DV
  • Vitamin C: 0% of DV
  • Calcium: 2% of DV
  • Iron: 2% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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