Slow Cooked, Country-Style Pork Ribs in Pinot Noir Sauce with Dried Cherries, Plum, Basil Chiffonade
Pairs well with:
Serve this over campanelle-shaped noodles accompanied by garden fresh Brussels sprouts.
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.