Tuesday, October 25, 2016

Braised Boneless Pork Ribs

I wish you could smell my kitchen right now. As my dearly loved father-in-love would have said, "It smells awfully friendly in here!" (Oh, how I miss him).

I put this recipe together today for Gainey Vineyard using their delicious Rosemary Garlic seasoning mix and their amazing Riesling wine.

This was so simple and the reward SO great! Served it with rice and steamed asparagus. But really...you gotta try this one. So simple and delicious and your family will think you've spent all day on it :)

Braised Boneless Pork Ribs

3 lbs. pork rib meat
½ c. all-purpose flour
1 ½ Tbsp. Gainey Vineyard Rosemary Garlic Seasoning
1-2 Tbsp. Canola oil
Salt and pepper
¾ c. Gainey Vineyard Riesling Wine
1 Tbsp. Italian parsley, chopped

Preheat oven to 350°

Place pork meat in a 1-gallon plastic bag. Add flour and toss to coat.

Add oil to Dutch oven on stove top over medium heat.

Work in batches adding meat to hot oil. Cook to lightly brown both sides of meat (about 1 minute per side). Sprinkle each side with seasoning mix and salt and pepper. Remove each piece of meat to a plate as it browns.

Return all the meat to the pot after it has browned. Slowly add wine and sprinkle with Italian parsley. Bring to a boil. Cover and place on center rack in preheated oven. Cook for about 1 ½ hours. Meat will be fork tender.

>>>This is great served with rice and steamed vegetables. Enjoy!

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