BRAISED SPARE RIBS WITH CREMINI MUSHROOMS AND VEGETABLES

 

BRAISED SPARE RIBS WITH CREMINI MUSHROOMS AND VEGETABLES

 

PORTIONS: 4

35 oz. / 1 kg. spare ribs, cut in small pieces

¼ c. olive oil

1 tsp. salt

¼ tsp. ground pepper

¼ c. all-purpose flour

2 minced garlic cloves

1 medium size onion, diced

1 c. white wine

1½ c. water or chicken broth

1 chicken bouillon

1 tbsp. fresh rosemary leaves

4 medium size potatoes cut in half length wise

 

CREMINI MUSHROOMS AND VEGETABLES SAUCE

1 tbsp. olive oil

13 oz. cremini mushrooms cut in ¼ pieces

2/3 c. celery sticks

2/3 c. carrots stick

1 c. tomato sauce

 

METHOD

Pat dry the pork ribs with paper towel and season it with salt and pepper.

Coat the ribs with the flour.

Heat up a frying pan with the olive oil at moderate temperature and brown them on both sides. Set aside.

In the same pan, brown a bit the garlic and onions.

Add and reduce the white wine.

Add the water or chicken broth, chicken bouillon, rosemary leaves and ribs. Cover and let it cook slowly for about 40 minutes until the ribs are soft and the sauce thickens.

In a pot with boiling water cook the potatoes, should be a bit firm in the center. Heat up a frying pan with olive oil and cook potatoes on both sides until golden brown.

Heat up a pot with olive oil and sauté mushrooms, celery and carrots al dente.

Add and mix tomato sauce. Heat it up.

Add the vegetable sauce to the ribs and mix well.

Serve immediately the ribs with the vegetables and potatoes.