Saturday, August 4, 2018

Country Pork Spare Ribs Stroganoff

I know, I know, I just did a post about going on a diet and limiting my dairy. My granddaughter, Caitlyn, suggested this recipe as I picked up some country pork spare ribs and mushrooms from Meijer the other night. I wanted to try something different with them instead of my “rut” recipe (but delicious) of cooking them in stewed tomatoes until they are juicy and falling apart.

So instead of stewed tomatoes I’m going to make a creamy mushroom sauce with a white roux, mushrooms, onions and chicken broth. Oh and did I say I was going to slow cook this for 6-8 hours. Serves 4-6

Sauce Ingredients:

8 oz of mushrooms, sliced
2 tablespoons butter 
2 tablespoons of finely chopped onion 
2 cups chicken broth 
4 tablespoons butter 
4 tablespoons flour 
3 cups milk
Salt and pepper, to taste


In a large saucepan add the butter and melt on med/high heat. Add in the onions and sauté them until translucent then add in the mushrooms and chicken broth. Cover and let cook for 20 minutes.

In a saucepan make the roux. Melt the butter then add in the flour mix until all the flour is incorporated into the butter to form a paste.  Gradually add in your milk whisking as you go to eliminate any lumps and making a smooth mixture. 

Combine the roux with the mushrooms, salt and pepper, to taste and mix well. Set aside. 

Stroganoff Ingredients:

4-6 country pork spare ribs 
2 tablespoons butter
1/3 cup sour cream
Salt and pepper, to taste

In a skillet on medium heat add the butter. Once melted sear the ribss on all sides until browned.
Put them in the bottom of the slow cooker/crockpot. Top with the creamy mushroom sauce (if too thick put a 1/2 of water in the skillet where you seared your ribs scrape off the brown bits or fond and add this to your crockpot...might be a good idea to reserve this anyway , if needed later.) 

Cover and cook on low for 6-8 hours or until ribs fall apart. (Watch to see if you need to add liquid) Remove ribs and mix in the sour cream, salt and pepper. Serve on some mashed potatoes, rice or butter noodles then top with the creamy mushroom sauce. Yum Yum! 

No comments:

Post a Comment