Monday, March 22, 2010

Country Pork Ribs with Leeks and Mushrooms

2/3 cup flour
1 tbsp. dried thyme
1 tbsp. dried basil
3 tbsp. dried parsely
salt and pepper
4-6 large country style individual pork ribs
olive oil
1/2 cup sherry
1/2 cup beef broth
2 large leeks
4 oz. white button mushrooms

Combine flour, thyme, basil, parsley, salt, and pepper. Dredge ribs in flour mixture. Heat olive oil in large pan and brown floured ribs on all sides; remove and set aside.

Cut off dark green leaves and roots of leeks. Cut in half lengthwise, then chop into 1" pieces. Separate layers and rinse thoroughly in cold water. Drain and pat dry. Slice button mushrooms. In same pan in which the ribs were browned, add a bit more olive oil, chopped leeks and mushrooms. Sprinkle 2 tbsps. of leftover flour mixture over leeks and mushrooms and saute until leeks are soft and mushrooms start to brown. Add sherry and beef broth and scrap any brown bits from the bottom of the pan. Place browned pork ribs back in pan, reduce heat to low, cover, and simmer for 30 minutes, until pork is cooked through and sauce has thickened.

NOTE: I serve this with gnocchi. Place the ribs on a serving platter. Put cooked gnocchi in a serving bowl and pour leek and mushroom sauce over. Serves 4-6

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