Ingredients and Weight:
- Pork spare ribs (boneless), 3 pounds
- Olive oil, 2 tablespoons
- Onion, 1 large (12 ounces), chopped
- Carrots, 2 large (12 ounces), chopped
- Celery, 2 stalks (6 ounces), chopped
- Garlic, 4 cloves, minced
- Tomato paste, 2 tablespoons
- Dry white wine, 1 cup (optional)
- Beef broth, 4 cups
- Thyme, 1 teaspoon, fresh or dried
- Rosemary, 1 teaspoon, fresh or dried
- Salt and black pepper, to taste
For the Sage Cornmeal Dumplings:
- Cornmeal, 1 cup
- All-purpose flour, 1/2 cup
- Sage, 1/4 cup, fresh or dried
- Baking powder, 2 teaspoons
- Baking soda, 1 teaspoon
- Salt, 1 teaspoon
- Buttermilk, 1 cup
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
For the Pork Rib Stew:
- Season the pork ribs with salt and black pepper. Heat the olive oil in a large Dutch oven over medium-high heat.
- Brown the pork ribs in batches, working in a single layer. Remove the ribs and set aside.
- Add the onion, carrots, celery, and garlic to the Dutch oven. Cook for 5 minutes, or until softened.
- Stir in the tomato paste and cook for 1 minute.
- Deglaze the pan with white wine (if using). Let simmer until reduced by half.
- Add the beef broth, thyme, rosemary, and salt and pepper to taste. Bring to a boil.
- Return the pork ribs to the Dutch oven. Reduce heat to low, cover, and simmer for 1 hour 30 minutes, or until the ribs are tender.
For the Sage Cornmeal Dumplings:
- In a medium bowl, whisk together the cornmeal, flour, sage, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the buttermilk.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
To Assemble the Stew:
- Drop spoonfuls of the cornmeal dumpling batter into the simmering stew.
- Cover and cook for an additional 30 minutes, or until the dumplings are cooked through and the pork is fall-off-the-bone tender.
Nutritional Information:
- Calories: 450 per serving
- Protein: 35 grams
- Carbohydrates: 40 grams
- Fat: 20 grams
Dish Characteristics:
- Rich and flavorful stew with tender pork ribs
- Savory cornmeal dumplings infused with aromatic sage
- Perfect for a hearty and comforting meal
User Comments:
- "Absolutely delicious! The meat was so tender and the dumplings were fluffy and flavorful."
- "The perfect blend of American comfort food and classic European flavors."
- "I've made this dish several times and it's always a crowd-pleaser."
Special Precautions and Tips:
- Use boneless pork ribs for easier preparation.
- If you don't have white wine, you can substitute additional beef broth.
- Adjust the seasoning to your taste.
- Serve with additional herbs or a side of crusty bread.
