Yield: 4 servings
|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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