9224 Route 414
Lodi, NY 14860-9641
| Serves 4 INGREDIENTS 2-1/2 - 3 lbs. meaty country-style pork ribs 4 tbsp. olive oil 1 tsp. black pepper one large onion, sliced radially two cloves garlic, minced zests of 1/2 a lemon and 1/2 an orange, minced 1/2 c. Lamoreaux Landing 2001 Riesling, at room temperature 1/2 c. chicken broth, canned or homemade 2 turnips, peeled, halved, and sliced 3/8 in. thick 2 tbsp. lemon juice 2 tbsp. orange juice salt and pepper to taste |
DIRECTIONS In a heavy frying pan just large enough to hold the ribs in one layer, heat 2 tbsp. of olive oil over medium heat. Brown the ribs well on one side, sprinkle on half of the pepper, turn them and brown on the other side, removing them to a platter as they are done. Pour off any oil remaining in the pan, add the remaining olive oil. Sauté the onion for several minutes until it softens and begins to turn brown, then add the garlic and stir for one minute. Add the wine and broth and bring to a boil, scraping up any brown bits, then return the ribs to the pan, and add the lemon and orange zest. Reduce the heat to low, place the turnip slices on top of the ribs, and add the juices. Cover and cook at a bare simmer for 30 minutes. Taste the sauce and add salt and more pepper, if necessary. Leave the cover partly ajar and simmer for a further 30 minutes until the ribs are done and the sauce thickened. Serve one or two ribs per person topped with turnips and sauce along with a salad, some bread to mop up the sauce, and with Lamoreaux Landing 2001 Dry Riesling. |
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