6-rib pork rib roast (about 4 pounds), fat removed, bones Frenched and chine bone removed
1 teaspoon olive oil
2 large garlic cloves, sliced
sprigs of fresh rosemary
1/4 teaspoon allspice
freshly ground pepper

Madeira Shiitake Sauce: (makes about 3/4 cup)
butter-flavored cooking spray
1 large shallot, minced
2 large garlic cloves, minced
3 2 ounce box shiitake mushrooms, stems discarded, caps sliced
1 1/2 cups low-salt, low-fat canned chicken broth
1/2 cup Madeira, reserve 1 tablespoon
2 teaspoons Worcestershire sauce
1 teaspoon balsamic vinegar
freshly ground pepper

Preheat oven to 350°F. Place the roast in a roaster. Rub with oil. Make slits every 1 inch and stuff each with a slice of garlic and a small sprig of rosemary. Sprinkle with allspice and pepper. Insert a meat thermometer in the thickest part of the roast. Roast for 1 1/2 to 2 hours until the thermometer registers 160°F. Meanwhile, make the sauce: Coat a nonstick pot with cooking spray. Sauté the shallot and garlic until just softened. Add the mushrooms and sauté another two minutes over low heat. Add the broth, Madeira, and Worcestershire sauce. Simmer until the sauce reduces to 3/4 cup. Stir in the remaining tablespoon of wine and add the vinegar. Simmer for another minute and add the pepper. Set aside and keep warm. Remove the roast from oven and allow to rest, covered with foil, for 15 minutes. Slice between the bones to serve. Top each serving with some of the mushroom sauce.

Yield: 6 servings
Calorues: 347
Fat: 16g
Fiber: 1g