Merry Edwards Winery - Russian River Valley

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Slow Cooked, Country-Style Pork Ribs in Pinot Noir Sauce with Dried Cherries, Plum, Basil Chiffonade

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Serve this over campanelle-shaped noodles accompanied by garden fresh Brussels sprouts.

2-3 pounds country-style pork spareribs
½ cup plus 3 tablespoons all-purpose flour
1 teaspoon salt
1 tablespoon vegetable oil
2 onions, thinly sliced
1 cup Merry Edwards Pinot Noir (a sacrifice, but worth it!)
1 cup chicken stock
½ teaspoon each dried thyme and basil
8 pitted dried plums (prunes), coarsely chopped
½ cup dried cherries
2 tablespoons fresh basil, thinly sliced

Combine ½ cup flour, salt and ribs in large plastic bag. Shake to coat. In a large sauté pan, heat oil over medium-high heat. Brown ribs on all sides and transfer to crock pot. Add onions and 3 T flour to sauté pan, stirring frequently until soft & (golden) brown. Add wine & stock to pan. Continue stirring until sauce thickens, 10-15 minutes. Stir in dried thyme and basil, then transfer to crock pot. Add cherries and prunes to crock pot. Cook on low setting for 6-8 hours. Transfer to serving platter and top with fresh basil.

About this Recipe

The name is a mouthful, but the crock pot preparation is easy. On a warm summer day, put the slow cooker on your outdoor patio and come home to a cool house and a ready meal!  This delicious entry submitted by David and Cecilia Elliot to our Win a Magnum contest has flavors that mirror those found in our Flax Pinot Noir.