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Pork Ribs with Apples

1 tb Oil
2 lb Baby pork spare ribs; cut in pieces
1 1/2 c Thinly-sliced Granny Smith apples
3/4 c Julienned onions
1 c White wine
1 lb Sauerkraut; rinsed
2 tb Caraway seeds; (optional)
1 tb Juniper berries
2 c Mild chicken or other stock
Whole-grain mustard; for serving


Heat oil in a Dutch oven or large heavy pot. Season pork ribs with salt and pepper, sear on both sides and remove from pot. Add apples and onions to pot and cook 5 minutes. Add wine, sauerkraut, caraway seeds, if using, and juniper berries and cook for 2 minutes. Add stock and return ribs to pot. Bring to a boil, cover, reduce heat and simmer for 40 minutes. Taste and adjust seasonings. Serve with whole-grain mustard. This recipe yields 4 servings.


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