Pork baby back ribs and apple stew
Apples aren’t just for salads and desserts. Apples are a fantastic addition to savory dishes too.
Servings 2 people
Ingredients
- 800 grams pork baby back ribs (about 1.7 pounds) cut between the bones
- 1 ½ tablespoons lemon pepper seasoning
- ¼ cup all-purpose flour
- 3 tablespoons butter
- 2 onions peeled and thinly sliced
- 2 cooking apples peeled and diced
- 2 sprigs rosemary stripped and stems discarded
- 1 tablespoon ginger sauce or one tablespoon grated ginger with the juice
- 2 tablespoons Balsamic vinegar
- 1 tablespoon chili flakes
- salt to taste
- sugar to taste
Instructions
- Dry the ribs with a kitchen towel then toss with lemon pepper seasoning. Place in a covered bowl and marinate overnight in the fridge.
- Dredge the ribs in flour and shake off the excess.
- Melt the butter in a thick-bottomed pan and brown the floured ribs.
- Add the sliced onions, stir, and leave for a minute or so until the onion slices start to soften.
- Stir in the diced apples.
- Stir the ginger sauce in a cup of water and pour over the pork and apples.
- Sprinkle in the rosemary.
- Pour in the Balsamic vinegar.
- Sprinkle in the chili flakes.
- Bring to the boil, cover, lower the heat and simmer the pork and apples until the meat is tender and the sauce has reduced and thickened.
