Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Oil

  2. 2 lbs 908g / 32oz Baby pork spare ribs - cut in pieces

  3. 1 1/2 cups 355ml Thinly-sliced Granny Smith apples

  4. 3/4 cup 46g / 1.6oz Julienned onions

  5. 1 cup 237ml White wine

  6. 1 lb 454g / 16oz Sauerkraut - rinsed

  7. 2 tablespoons 30ml Caraway seeds -

  8. 1 tablespoon 15ml Juniper berries

  9. 2 cups 474ml Mild chicken or other stock Whole-grain mustard - for serving

Instructions Jump to Ingredients ↑

  1. Recipe 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.


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