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Ingredientes
- 1 Tbsp. Oil
- 2 lb Baby pork spare ribs cut in pcs
- 1Â 1/2 c. Thinly-sliced Granny Smith apples
- 3/4 c. Julienned onions
- 1 c. White wine
- 1 lb Sauerkraut rinsed
- 2 Tbsp. Caraway seeds (optional)
- 1 Tbsp. Juniper berries
- 2 c. Mild chicken or possibly other stock
- Â Â Whole-grain mustard for serving
Direcciones
- Heat oil in a Dutch oven or possibly large heavy pot. Season pork ribs with salt and pepper, sear on both sides and remove from pot. Add in apples and onions to pot and cook 5 min. Add in wine, sauerkraut, caraway seeds, if using, and juniper berries and cook for 2 min. Add in stock and return ribs to pot. Bring to a boil, cover, reduce heat and simmer for 40 min. Taste and adjust seasonings. Serve with whole-grain mustard.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 450g | |
| Recipe makes 4 servings | |
| Calories 757 | |
| Calories from Fat 498 | 66% |
| Total Fat 55.34g | 69% |
| Saturated Fat 17.12g | 68% |
| Trans Fat 0.44g | |
| Cholesterol 194mg | 65% |
| Sodium 992mg | 41% |
| Potassium 861mg | 25% |
| Total Carbs 9.87g | 3% |
| Dietary Fiber 3.9g | 13% |
| Sugars 3.66g | 2% |
| Protein 43.02g | 69% |
