Slow-roasting ribs in the oven before finishing them on the grill makes them fall-from-the-bone tender.
Cataplana is both the name of this dish and the copper vessel in which it's traditionally cooked. The dish originates in southern Portugal and commonly features clams and other coastal delights.
The size of the shrimp doesn't matter in these pastries. However, choose raw shrimp rather than cooked to ensure they don't overcook when baked.
By Christine Wheeler, London, Ont.
Cook of the Year 2009 Winner, Game & Meat category
Christine wanted to make meals for large groups of family and friends that would appeal to adults and kids alike. She also wanted to be able to prepare them ahead so she could spend time with her guests. This recipe makes a little more sauce than you will need for the ribs, but you'll find lots of other delicious uses. Christine serves the ribs with her coleslaw (see Christine's Coleslaw).
