Apple & Onion Pork Ribs

Prep​​

• Chop your onion(s) into strips

• Slice your apple into thin slices

• Peel as many garlic cloves as you like

• Season pork ribs on all sides with:​​

  • Sea Salt

  • Pepper

  • Paprika

  • Powdered sage

• In a mixing cup, stir together one cup of stock and your tablespoon of dijon mustard​

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Fry​​

• Add 2 tablespoons of olive oil to a pan on medium-high heat

• Sear your pork ribs for 4 minutes on the first side

• Flip the ribs over and add a several small pads of butter around the pan to re-lubricate and season as you sear the second side for 4 minutes

• Turn each rib on its side to sear for 2 minutes, then flip to sear the other edge for 2 minutes

• Remove the ribs from the pan, setting them on a plate to rest

• Drain excess oil from the pan, then return to the stove

• Add a fresh glug of olive oil and a pad of butter to the pan

• Add your onions, apples, and whole garlic cloves to the pan and stir frequently with a wooden utensil until the onions are colored

• Pour your chicken stock mixture and (optional) white wine into the pan 

• The liquid should help you scrape the sticky bits off the bottom of the pan with your wooden utensil which will create a delicious sauce

• Bring the liquid to a boil

• Add your pork ribs back into the pan, nestling them into the liquid, but do not submerge them

• Pour the resting juices over the top of the meat

• Reduce heat to low and let simmer for 5-10 minutes until the liquid is reduced by half

• Serve garnished with fresh rosemary or thyme