xiaoxl/recipe_data huggingface dataset:
Kota Kapama(Chicken Stewed in Wine, Garlic, & Cinnamon)


Ingredients:
whole chicken, ground cinnamon, kosher salt, fresh ground black pepper, garlic cloves, extra virgin olive oil, yellow onions, dry white wine, water, tomato paste

Directions:
Pat the chicken pieces dry with paper towels so they won't splatter in the pan. Mix the cinnamon, salt and pepper together  in a small bowl. Rub the chicken pieces on all sides with mixture. Mince 3 of the garlic cloves, set aside.
Heat oil in a large, deep, 12"  cast iron skillet(or stainless steel, but you want high sides-about 3"]  over high heat. Don't crowd the pieces in the pan or the chicken will steam rather than brown. If you need to, do in 2 batches.
Add the chicken to skillet and brown for 4-5 minutes on each side, moving the pieces with a metal spatula so they don't stick to the pan. When the chicken is browned nicely on all sides, remove from skillet and set aside.
Reduce heat to medium high and add onions and minced garlic. Cook for 3 minutes, stirring constantly, until  onions have softemed and are a rich golden brown. Add the wine and scrape the bottom of the pan with a spoon to deglaze, loosening any brown bits.
When the wine has evaporated, add the water, tomato paste, and remaining 2 whole garlic cloves. Return the chicken to the pan. The liquid should cover about 3/4 of the chicken.
Reduce heat to low, cover skillet with a lid, and simmer for about 1 hour, or until the chicken is tender and thoroughly cooked. If the sauce gets too thick, thin with a little more water. Taste and adjust seasoning to your taste.
Great served with buttered noodles, rice, orzo, or macaroni. Sprinkle the grated cheese over the top of each serving. Enjoy!
Sunflower Seed Coleslaw


Ingredients:
sour cream, mayonnaise, red onion, dried tarragon, sugar, salt, pepper, sunflower seeds

Directions:
In large bowl, combine slaw mix (cabbage] and onion.
In small bowl, mix sour cream, mayonnaise, tarragon, vinegar, and sugar.
Add salt and pepper.
(to taste] Add dressing to cabbage mixture and toss to coat.
Add sunflower seeds and toss again.
Cover and refrigerate at least 1 hour for flavors to blend.
Serve chilled or at room temperature.
~Maybe made up to 1 day ahead.
Garlic Ginger Chicken Wings


Ingredients:
chicken wings, chicken pieces, salt, pepper, flour, fresh garlic, fresh ginger, chili sauce, vinegar, brown sugar, soy sauce

Directions:
1 Pre-heat oven to 425 f.
2 Rinse and Dry chicken. Place in a medium size bowl.
3 Add to the bowl of Chicken: Salt to taste (about 1/4 tsp], Pepper to taste (about 1/8th tsp], 2 Tbsp oil,1 to 3 Tbsp  Franks Hot Sauce (I use 2 Tbsp as I like things mild to warm when it comes to heat.
4 Mix well to coat all pieces evenly.
5 In a plastic bag add 1 cup flour, then add all your chicken pieces to the bag. Shake to coat well. There won't be much flour remaining but a bit of crumbles.
6 Place on a parchment lined baking sheet. Place baking sheet in the oven on the mid or mid high position. Bake 30 minutes, turn pieces Bake an additional 30 minutes.
7 during the last 20 minutes of cooking: Add Glaze ingredients to a sauce pan. Bring to a boil. Cook one minute longer, then remove from heat.
7 When done, remove chicken from baking sheet and place into a clean large bowl, Pour Glaze over and toss to coat evenly. Place the chicken back on the baking sheet to cool for a few minutes and allow the coating to absorb the glaze.
Notes:
1 This recipe adjust easily to specific tastes. Make it hot if you want, make it mild if you like. Make it less sweet if you wish --  Let your taste-buds decide.
Mexican Tortilla Casserole


Ingredients:
ground beef, onion, red bell pepper, diced green chilies, salsa, soft taco-size flour tortillas, cheddar cheese

Directions:
Brown and drain meat; stir in onion, bell peppers, chilies, and season mix.
Cook until veggies are slightly tender (about 5 minutes]. Blend salsa in blender and pour 1/2 cup on bottom of a greased 9x13-inch baking dish.
Cover with 5 tortillas, spread with 1/2 of meat mix and 1/2 more salsa, sprinkle with 1 cup of cheese and layer rest of ingredients.
Bake for 20 minutes at 350°F or until top is golden brown.
Top with lettuce, sour cream tomatoes, whatever you like.
Enjoy.
Dad's Breakfast Pizza
Category: breakfast-and-brunch
By Holly J Chadwick

This recipe can be very versatile depending on your preferences. My whole family used to gather at 10 a.m. every Sunday morning at Mom and Dad's for breakfast.  Dad made this up one Sunday, and it has been a favorite of ours ever since =)

Ingredients:
cooking spray
1 pound bacon, chopped
2 (12 ounce) cans refrigerated biscuits (10 biscuits per can)
1 teaspoon butter
12  eggs
1 small onion, chopped
½  green bell pepper, chopped
2 cups shredded Cheddar cheese
salt and ground black pepper to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly spray a 9x12-inch baking sheet with cooking spray. Cook the bacon in a large skillet over medium heat, stirring often, until the bacon is browned and crisp, about 10 minutes. Remove bacon pieces with a slotted spoon, and drain on paper towels. Open up the cans of biscuits, separate the biscuits, and arrange onto the prepared baking sheet so they touch. Press the biscuit dough down to seal them together into a crust that covers the baking sheet. Bake in the preheated oven until the crust is slightly cooked and very lightly browned, about 5 minutes. Do not overbake. Remove from oven. Melt the butter in a large nonstick skillet over medium heat until the foam disappears. Beat the eggs in a bowl,  and pour the eggs into the hot skillet. Use a spatula to lift and gently stir the eggs just until set, but still moist, 3 to 4 minutes. Arrange the lightly scrambled eggs on the semi-baked biscuit crust. Top with the cooked bacon, onion, and green pepper; spread the Cheddar cheese all over the pizza. Season to taste with salt and black pepper. Return to oven, and bake on the top rack until the cheese is melted and bubbling and has begun to brown, about 10 more minutes.

Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 1 9x12-inch pizza

Calories: 404.1
Fat: 24.5 g
Saturated fat: 9.4 g
Carbohydrates: 26.2 g
Sugars: 5.1 g
Dietary fiber: 0.6 g
Protein: 19.5 g
Cholesterol: 220.9 mg
Sodium: 1057.2 mg
Favorite  Gourmet Meatloaf


Ingredients:
lean ground beef, Pepperidge Farm Herb Stuffing, tomato sauce, egg, green pepper, oregano, basil, garlic powder, salt, pepper, barbecue sauce, brown sugar, nutmeg

Directions:
In a large bowl combine beef, stuffing, tomato sauce, egg, onion, green pepper, oregano, basil, garlic powder, salt and pepper.
With hands blend mixture well and form into a firm loaf.
Place in center of greased baking dish.
Bake in preheated 350 degree oven for 30minutes.
Meanwhile, combine BBQ sauce, brown sugar and nutmeg. Stir well.
Pour mixture over top of meatloaf.
Continue baking meatloaf for an additional 30 minutes.
Remove from oven and let set for 5minutes before slicing and serving.
Mexican Breakfast Casserole


Ingredients:
corn tortillas, boiling water, onion, chorizo sausage, sausage, eggs

Directions:
Preheat oven to 425F and spray a 9 x 13 baking pan with cooking spray.
Arrange tortilla pieces evenly in the bottom of the pan; set aside.
Add the boiling water to the cheese sauce in the au gratin mix; mix well.
Add potato slices, onion, jalapeno pepper and cooked chorizo to the liquid.
Add eggs and stir thoroughly.
Pour over the tortilla pieces and spread evenly.
Loosely cover with foil and bake for 30 minutes.
Remove foil and bake an additional five minutes.
Remove from oven and let sit for ten minutes before serving.
Serve with salsa or pico de gallo.
Cinnamon-Coffee Sticky Buns


Ingredients:
raisins, water, unsalted butter, brown sugar, ground cinnamon, instant coffee granules, all-purpose flour, brown sugar, corn syrup, instant coffee granules, pecans

Directions:
Place oven rack in bottom third of oven.
Preheat oven to 350°F (180°C].
Lightly oil an 8-inch (2-L] square baking pan.
Place raisins in a small bowl and spoon juice overtop.
Microwave, covered, until hot, 1 minute.
In a bowl, stir butter with 1/2 cup (125 mL] brown sugar and 1 tbsp (15 mL] each cinnamon and instant coffee.
Lightly dust counter with a little flour.
Roll dough into a 6x12-inch (15x30-cm] rectangle.
Stir raisin mixture into butter mixture.
Spread over dough.
Beginning at short side, tightly roll up dough.
TOPPING:
In a large saucepan, stir 1/2 cup (125 mL] brown sugar with 1/4 cup (50 mL] each butter and corn syrup and 1 tbsp (15 mL] instant coffee.
Bring to a boil over medium heat, stirring often.
Then let it bubble, without stirring, 2 minutes.
You want it to turn golden brown but not burn, so watch carefully.
If it's taking on colour unevenly, gently swirl pan.
Caramel will be extremely hot.
Carefully pour into oiled baking pan to evenly coat bottom.
Sprinkle with pecans.
Using a serrated knife, cut roll into 6 equal slices.
Place each roll, cut side down, in caramel coating.
Bake in bottom third of oven until buns are deep golden, 30 to 40 minutes. Remove and let stand 2 minutes.
Place a baking sheet on top of pan holding buns.
Carefully invert onto baking sheet.
Buns will keep well at room temperature up to 1 day or wrap and freeze.
-- Tasty's -- Deluxe Cinnamon Toast


Ingredients:
mixed spice, Mixed Spice  - Traditional Old Fashioned English Pudding Spice, sugar, powdered sugar, butter

Directions:
Please note that both ~Tasty~ and I estimated the amount of ingredients for the spice mixture. Adjust accordingly to your preference.
Tip: if you can't find vanilla powder, substitute 1-2 drops of real vanilla extract and stir it into softened butter.
In a small bowl combine the English mixed spice, vanilla powder and sugar of choice.
Store in a container with a tight fitting lid.
To make the Deluxe Cinnamon Toast: Spread butter on a slice of bread (crumpet, whole wheat, etc.] Tip: if your butter is not to room temperature-no worries! Just place a few pieces of the hard butter on the bread. It will melt into the bread as it toasts.
Sprinkle about a scant one half teaspoon of the spice mixture on the bread.
Toast until browned and sizzling but being careful not to burn the bread!
PS I use a toaster which browns bread horizontally which means the butter doesn't drip down into the heating element. It is not recommended to use a toaster that toasts bread vertically to avoid the butter dripping into the mechanism-(thus in the process destroying your coveted Mickey Mouse Toaster]. An oven will work.
Quick Strawberry Cheesecake Ladyfingers


Ingredients:
light cream cheese, milk, icing sugar, fresh strawberries, lemon juice, sugar, ladyfingers, chocolate curls

Directions:
In a small bowl, combine the cream cheese, milk and icing sugar (add milk slowly as you may wish to add more or less depending on the consistency desired].
Slice the strawberries, mix with the lemon juice and sugar and refrigerate until ready to assemble. (the lemon juice helps to draw out the juice from the berries].
To assemble, slice a small piece from the rounded edge of one ladyfinger so that it now has two  flat sides (prevents tipping].  Place on the serving plate and spread with the cream cheese icing, followed by a layer of berries and some juice, top with a second lady finger to form a sandwich.
If desired you can spread a layer of jam onto the flat side of  the top ladyfinger and place it over the berries. (I did this because my berries had not sat for long and therefore they weren`t as juicy as I would have liked].
Refrigerate for one hour before serving to allow the juices to soften the biscuit, top with fresh whipped cream and some white or dark chocolate curls, use left over berries to surround each plate.
Chex Caramel Corn


Ingredients:
butter, margarine, brown sugar, light corn syrup, vanilla

Directions:
In large microwavable bowl, mix cereal, popcorn and peanuts.  Set aside.
In medium microwavable bowl, mix butter, brown sugar, corn syrup and vanilla. Microwave uncovered on High about 2 minutes or until mixture is boiling; stirring after 1 minute.  Pour over cereal mixture, stirring until evenly coated.
Microwave uncovered on High 4 to 5 minutes, stirring and scraping bowl after every minute.
Spread on waxed paper until cooled, stirring occasionally to break up.  Store in airtight container.
Coca Cola Cake


Ingredients:
sugar, flour, salt, buttermilk, baking soda, vanilla, eggs, margarine, butter, shortening, miniature marshmallows, margarine, butter, vanilla extract, powdered sugar

Directions:
Mix first 8 ingredients, then heat next 3 and add gradually into first mixtures.
Grease 13X9X2 inch cake pan and cover bottom with 2 cups miniature marshmallows.
Pour batter over that. Bake at 350 degrees (preheated oven] for 35-45 minutes.
Pour icing over warm cake.
ICING FOR COCA COLA CAKE:
Heat margarine, cocoa, Coke and vanilla.
Pour over the powdered sugar and mix.
Add nuts.
Add frosting to the cake.
Cool before serving.
Christmas Pizza


Ingredients:
miniature marshmallows, salted peanuts, unsalted peanuts, red maraschino cherries, angel flake coconut

Directions:
Microwave chips and 14 oz almond bark in a 2 qt microwave-safe bowl on HIGH for 2 minutes. Stir. Continue microwaving 1 to 2 minute or until smooth when stirred, stirring every 30 seconds.
Stir in marshmallows, cereal and peanuts.  Pour onto greased 12-inch pizza pan.  Top with cherries; sprinkle with coconut.
Microwave remaining 2 oz. almond bark and oil in a 1 cup measure for 1 minute and stir.  Continue microwaving 30 seconds to 1 minute or until smooth when stirred, stirring every 15 seconds.  Drizzle over coconut.
Refrigerate until firm (usually 3+ hours]. Store at room temperature.  Cut into wedges.  Makes about 12 large slices.
Salmon Burgers


Ingredients:
fresh parsley leaves, egg substitute, panko breadcrumbs, cracked black pepper, kosher salt, lemon, mayonnaise, pink salmon

Directions:
Preheat oven to 400 degrees F.
In medium bowl, combine, parsley, onions, eggs, panko, black pepper, salt, lemon zest and Dill Mayonnaise together. Add drained salmon and mix well together. Make 4 patties and set aside.
In a large skillet on medium, heat 2 tablespoons of grapeseed oil. Place burgers in skillet. Cook over medium heat until browned. Turn and brown other side. Place in oven for 3 to 4 minutes.
Serve on buns with Dill Mayonnaise.
Gluten-Free Blackberry Crumble Pie


Ingredients:
flour, sorghum flour, sugar, salt, unsalted butter, egg, cider vinegar, blackberries, sugar, quick-cooking tapioca, sugar, butter, pecans

Directions:
Preheat oven to 425.
Mix together gluten-free all purpose flour, sweet sorghum flour, sugar and salt.
Cut the butter into chunks and, using your finger tips, work the butter into the dry ingredients to form a coarse meal.
Make a well.  Break the egg into the well.
Add vinegar and use a fork to stir from the center, working the flour into the egg to form a soft dough.
Roll out the dough between two sheets of wax or parchment paper.  Roll it to about 10-12 inches in diameter and then stick it in the freezer for 10-15 minutes, this will allow the dough to be hard enough to not stick to the paper when you need to peel it off.
Peel off the paper, and put the pie dough into a pie pan, fluting the edges.  Set aside.
Combing the ingredients for the filling in a large bowl, pour into uncooked pie crust.
Mix together ingredients for the crumble.  Sprinkle crumb topping on top of the blackberry combination.
Bake in preheated oven at 425 for 10 minutes.
Reduce heat to 350 and continue baking for 25-30 minutes.
Spamsational Torpedo Subs


Ingredients:
processed cheese, mayonnaise, ketchup, prepared mustard, ground black pepper

Directions:
In a medium bowl combine Spam, cheese, olives and eggs.
In another small bowl combine mayonnaise, ketchup, mustard, and black pepper.  Pour dressing over Spam mixture and stir until well combined.
Place about 1/3 cup of Spam mixture into each hot dog bun.  Wrap individually in foil.
Bake at 350 for 15 minutes or until hot and cheese is melted.
Breedie Zimbabwe


Ingredients:
stewing beef, lamb, sultana, sugar, onion, green pepper, tomatoes, green beans

Directions:
Stew the meat gently until tender.
Brown the onions in the dripping.
Peel and slice the tomatoes.
Add all the ingredients except meat to the onions and cook gently until a thick sauce is obtained.
Stir in the meat.
Serve with peas, rice and mango chutney.
New Potatoes with Green Beans, Country-Style


Ingredients:
country ham, fresh green beans, new potatoes, onion, margarine, pepper, salt, chicken broth, dried thyme, dried parsley

Directions:
In large pot, heat margarine with ham pieces and onion; cook until onion is tender and ham is nicely browned.
Add green beans, potatoes, salt, pepper, chicken broth, thyme, parsley, and marjoram, stirring mixture thoroughly.
Bring mixture to a boil over medium-high heat, then reduce heat to low, cover, and simmer, for 20 minutes, or until potatoes are tender, stirring occasionally.
Note: If you prefer to use smoked ham in this recipe, adjust your seasoning for salt to taste.
Our Favorite Chicken and Coconut Soup - Thai Style


Ingredients:
lemongrass, fresh ginger, garlic, onion, Thai red curry paste, fish sauce, sugar, unsweetened coconut milk, red pepper flakes, boneless skinless chicken breast, fresh mushrooms, tomatoes, fresh lime juice, cilantro leaf

Directions:
Heat oil in a large stock pot Add the lemon grass, ginger, garlic, and onion and stir fry for about one minute.
Add the curry paste and Tom Kha soup mix paste and stir fry for about 30 seconds.
Add the chicken stock, fish sauce, and sugar and bring to a boil.
Reduce heat to low and simmer for about 15 minutes.
Slice the baby corn vertically into four pieces so that the corn resembles small strips.
Add the corn to the pot and simmer for 10 minutes.
Add the coconut milk, chicken, mushrooms, tomato, lime juice, hot sauce, and pepper flakes.
Simmer until the chicken is no longer pink, about 5 to 10 minutes.
Taste the soup and add more sugar, lime juice, or hot sauce, depending on your taste.
I usually add one more TBS of sugar.
Serve the soup garnished with cilantro leaves.
Note: If you have leftovers, the coconut milk will separate from the chicken broth when chilled.
Simply warm the soup back up and stir to blend.
Taco Seasoning


Ingredients:
chili powder, paprika, cayenne pepper, cumin, oregano, garlic powder, onion powder, salt, pepper

Directions:
"Mix it all together."
Pesto Chicken and Rice Bake
Category: meat-and-poultry
By thedailygourmet

This is a comforting casserole which requires just a few ingredients and in less than an hour dinner will be ready. For little ones, it's best to chop the tenders into bite-sized pieces.

Ingredients:
cooking spray
1 ¾ cups water, divided
1 (6.9 ounce) package chicken-flavored rice and vermicelli mix
¼ cup basil pesto, divided
1 pound chicken tenderloins, tendons removed
½ cup Alfredo sauce
¼ cup freshly grated Parmesan cheese

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Spray an 8-inch casserole dish with cooking spray. Mix 1 1/2 cups water together with rice, seasoning packets, and 2 tablespoons pesto. Pour mixture into the casserole dish. Toss chicken tenders with remaining pesto in a shallow dish. Place chicken on top of the rice. Bake in the preheated oven for 30 minutes. Mix remaining water with  . Remove dish from the oven and pour Alfredo sauce over the chicken, stirring to combine. Top with Parmesan cheese and bake until cheese melts, about 15 minutes more. Serve immediately.

Prep time: 5 mins
Cook time: 45 mins
Total time: 50 mins
Yields: 4 servings

Calories: 443.4
Fat: 16.3 g
Saturated fat: 4.6 g
Carbohydrates: 40.4 g
Sugars: 2.7 g
Dietary fiber: 1.9 g
Protein: 34.4 g
Cholesterol: 75.9 mg
Sodium: 1116.5 mg
Salmon Surprise


Ingredients:
rice, butter, onion, salt, pepper, tomatoes, salmon fillets, parsley, egg, puff pastry, lemon

Directions:
Cook the rice in boiling water for 11-12 minutes, or until just cooked, dont overcook as it goes mushy.  and rinse with cold water, drain and allow to cool.
Simmer the Salmon fillets,  allow to cool then strip off any skin and remove the bones, break up the flesh unto small crumbly pieces.
heat up the butter in a medium sized saucepan and saute the onion gently for at least 3 minutes, add a tiny amount more butter, if it starts to stick, or a splash of water also does the trick.
Drain the  tomatoes retaining some of the liquid, in case it gets too dry and simmer  for 15 minutes and leave to cool.
Pre heat oven to 400-420.
Combine the rice with the onion and tomato mix, the flaked salmon, parsley lemon zest, h alf of the beaten egg and the juice, season with the pepper and salt.
Rollout the puff pastry to a large oblong about 12x16 inches. arrange the mix down the middle of the pastry like a meatloaf, brush the edges of te pastry with water and wrap the ends over then the sides.
Turn over and place on a lined biscuit tray, brush the top with the beaten egg, and snip vents along the top.
Bake for about 35-45 minutes in a hot oven.
Little Gems With Blue Cheese Dressing


Ingredients:
cider vinegar, white wine vinegar, olive oil, Stilton cheese, blue cheese, gem lettuce, green onions, sugar, sugar substitute

Directions:
Make the dressing by whisking the vinegar and cream with a little seasoning,and the sugar, then gradually whisk in the oil and crumble in the cheese.
Cut the lettuces into wedges lengthways and arrange on a plate.
Drizzle over the dressing and scatter on the green onions.
Brown Sugar Brownies
Category: desserts
By Rosina

For Chocolate Brown Sugar Brownies, stir 1 cup semisweet chocolate chips into the batter along with the nuts.  Bake in lightly greased pan 13 x 9 x 2 inches for 30 minutes.

Ingredients:
1 ⅓ cups sifted all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup packed brown sugar
½ cup butter, softened
1  egg
1 teaspoon vanilla extract
½ cup chopped walnuts

Directions:
Pre-heat oven to 350 degrees F (175 degrees C).  Lightly grease a 9 x 9 x 1-3/4 inch pan. Sift together flour, baking powder and salt and set aside.  In large bowl, beat together butter, sugar, egg and vanilla until smooth. Stir in the flour mixture and the nuts until well blended. Spread evenly in prepared pan.  Bake 25-30 minutes or until surface springs back when gently pressed. Cool slightly.  While still warm, cut into bars with a sharp knife.

Yields: 20 brownies

Calories: 136.3
Fat: 6.8 g
Saturated fat: 3.2 g
Carbohydrates: 17.7 g
Sugars: 10.8 g
Dietary fiber: 0.4 g
Protein: 1.7 g
Cholesterol: 21.5 mg
Sodium: 122 mg
Simply "Dilly-Icous" Egg Sandwich #5FIX


Ingredients:
eggs, andouille sausages

Directions:
1. Cut sausages on the bias & cook in skillet, sprayed, until each side is browned. Lay on paper towels, to drain & set aside.
2. Spray the inside of a stainless 3 1/2" x 1 1/2'' high cutter or mold (usually come in graduated size sets in cake supplies stores].
3. Chop potatoes about to half the size they are.
4. In a med size bowl, mix the potatoes, cheese & eggs well.
5. Put very little cooking oil on a griddle & heat on medium heat.
6. Place the round mold(s] on griddle.
7. Pour 1/4 mixture into each mold & cook on medium-low heat, with a lid covering them for about 5 minutes or until golden brown.
8. Flip the whole thing over while still in the mold & continue cooking on second side for another 3-4 minutes, or until golden brown.
9. While still on griddle, run a small sharp knife around the edges of each mold. Should loosen easily.
10. Remove from griddle with spatula & plate it.
11. Spread 1/8 cup Raspberry Chipolte jam on each round, then top each with 1/4 of the sausages.
Asian Barbecued Baby Back Ribs


Ingredients:
soy sauce, hoisin sauce, fresh ginger, garlic cloves, light brown sugar, chicken broth, green onions

Directions:
Stir the soy sauce, hoisin, ginger, garlic, sugar, sesame oil, broth, and green onions together in the insert of a 5-7 quart slow cooker.
Lightly salt and pepper front and back of ribs.
Add the ribs and push them down into the sauce.
Cover and cook on low for 7-8 hours, until the meat is tender.
Remove cover and cook for an additional 30-35 minutes.
Serve ribs with the remaining sauce on the side.