GLAZED AND ROASTED BEEF BACK RIBS

15 minutes Cook: 1 hours Roast potatoes in the beef fat or roll steamed green beans or broccoli spears around in the pan juices. You won’t be sorry.

2 tablespoons sweet paprika, preferably imported Hungarian

1 tablespoon each: sea salt, dark brown sugar

2 teaspoons dry mustard powder

½ teaspoon each: ground ginger, cumin, black pepper

¼ teaspoon each: ground allspice, cayenne

5 pounds beef back ribs (aka prime rib bones), about 8 pieces

2 pounds small red and yellow potatoes, halved

Salt to taste

About 3 tablespoons pure cane syrup, pure maple syrup or honey

Watercress or chopped fresh parsley, cilantro, green onion tops

1. Mix the salt, sugar and spices in a small dish. Pat the ribs dry; place them on a baking sheet. Rub them all over with the spice mixture. Refrigerate loosely covered at least 1 hour or overnight.

2. Heat oven to 375 degrees. Place ribs 10 minutes Makes: 4 to 6 servings on a shallow metal baking pan. Roast until deeply bronzed and tender, 60 to 70 minutes. Remove from the oven. Transfer with tongs to a food storage container. Cool, then refrigerate covered up to 3 days.

3. Add the potatoes to the pan juices; turn to coat them well. Sprinkle with salt. Bake, stirring once or twice, until fork tender, about 20 minutes. Refrigerate covered up to 3 days.

4. To serve, let the ribs come to room temperature on a broiler pan. Heat the broiler. Broil ribs 6 to 8 inches from heat source, until heated through, about 2 minutes per side. Drizzle each rib with about 1 teaspoon of the syrup and broil until glistening, 2 minutes. Turn ribs, glaze again and broil 1 minute.

5. Meanwhile, put potatoes into a microwave-safe dish. Microwave on high, stirring once or twice, until hot, about 3 minutes. Sprinkle ribs and potatoes with watercress or herbs.

Nutrition information per serving (for 6 servings): 414 calories, 18 g fat,

7 g saturated fat, 72 mg cholesterol, 38 g carbohydrates, 11 g sugar, 26 g protein, 1,252 mg sodium, 4 g fiber