– 1 large leek
– 1 tbsp olive oil
– 4 pounds pork spare ribs, cut into 4 sections
– 2 large carrots, coarsely chopped
– 2 celery ribs, minced
– 1 cup dry white wine
– 2 tbsp unsalted butter
– 1 medium onion, halved and thinly sliced.
– 2 tbsp all purpose flour.
Preheat over to 350.
Halve leek and rinse thoroughly. Dry well and coursely chop.
In a large dutch over, heat oil over medium high.
Season ribs with salt and pepper. In batches brown ribs. Move roves to a plate.
Add leek, carrots, and celery to pot. Cook, stirring frequently, until softened. Add wine, bring to simmer, and reduce by half.
Return ribs to pot and cover with water by 2 inches. Bring to boil, cover, then move to over.
Cook until meat is falling off bones, about 3.5 hours. Move ribs to baking sheet and strain liquid into a heat proof container. When ribs are sufficiently cool, shred meat, discard fat and bones.
In a medium sauce pan, melt butter over medium. Add onion and cook until soft. Stir in flour to coat. Cook flour for a minute or two, but don’t brown. Slowly whisk in cooking liquid and simmer until thickened.
Add pork to sauce.
Serve with rice or polenta.
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