| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Dutch |
Essnce09 |
4 |
servings |
INGREDIENTS
| 1 |
tb |
Oil |
| 2 |
lb |
Baby pork spare ribs; cut in pieces |
| 1 1/2 |
c |
Thinly-sliced Granny Smith apples |
| 3/4 |
c |
Julienned onions |
| 1 |
c |
White wine |
| 1 |
lb |
Sauerkraut; rinsed |
| 2 |
tb |
Caraway seeds; (optional) |
| 1 |
tb |
Juniper berries |
| 2 |
c |
Mild chicken or other stock |
|
|
Whole-grain mustard; for serving |
INSTRUCTIONS
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 - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
10-26-1998
Recipe by: Emeril Lagasse
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