Pork ribs with apples
4 servings
Ingredients
| Quantity | 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 | whole-grain mustard; for serving | |
Directions
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@...
10-26-1998
Recipe by: Emeril Lagasse
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