Pork ribs with apples

Yield: 4 servings

Measure Ingredient
1.00 tablespoon oil
2.00 pounds baby pork spare ribs; cut in pieces
1½ cup thinly-sliced granny smith apples
¾ cup julienned onions
1.00 cup white wine
1.00 pounds sauerkraut; rinsed
2.00 tablespoon caraway seeds; (optional)
1.00 tablespoon juniper berries
2.00 cup mild chicken or other stock
1 \N whole-grain mustard; for serving

Heat oil in a Dutch oven or large heavy pot. Season pork ribs with salt and pepper, sear on both sides and remove from pot. Add apples and onions to pot and cook 5 minutes. Add wine, sauerkraut, caraway seeds, if using, and juniper berries and cook for 2 minutes. Add stock and return ribs to pot. Bring to a boil, cover, reduce heat and simmer for 40 minutes. Taste and adjust seasonings. Serve with whole-grain mustard. This recipe yields 4 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-080 broadcast 12-03-1996) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...


Recipe by: Emeril Lagasse

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