Pan Roasted Spare Ribs with Sage and White Wine Over Herbed Polenta

*Originally  posted February 14, 2013

We were told at school that we cannot celebrate Valentine’s Day because it does not have Jewish roots.  It barely has Christian roots.  I think it is well rooted in Hallmark. We had to tell this to 18 very disappointed 4 and 5 year olds today, but if they want to bring me chocolate, I will not object.

I’ve made this dish for a male suitor.  I don’t know how much of a testament it is that we are no longer together, but I am 98% sure he is gay. He liked it, and gay men have good taste.

I am half way done with my marathon training! More on that later in the week…..

Ingredients for Spare Ribs Pan-Roasted with Sage and White Wine

  • A 3 lb rack of pork spare ribs, divided into single ribs
  • EVOO
  • 3 garlic cloves, cut into very thin slices
  • 2 tbsp fresh sage leaves, or 2 tsp dry
  • 1 cup dry white wine
  • S&P

1. Heat oil in pan at Med-high, and place ribs without crowding. Deeply brown all over.

2. Add garlic and sage, and cook for 1 minute. Add wine and simmer for 20 seconds. Adjust heat to a very slow simmer, add salt and pepper. Cover pan, leaving it slightly ajar. Cook for about 40 minutes, adding water if necessary to prevent pork from drying out.

3. Transfer ribs, and deglaze pan by removing a little bit of the fat, and adding 1/2 cup water. Boil , while scraping bottom of pan for residue. Pour the resulting dark, thick juices over ribs.

Ingredients for Herbed Polenta

  • 6 cups water, divided
  • 1 1/2 cups polenta
  • 2 tbs. dried thyme
  • 2 tbs. dried oregano
  • 1 tbs. dried tarragon
  • 1 tsp. salt
  • 1 cup plain yogurt (do not use Greek)
  • 1 cup Fontina cheese, shredded

Directions
Whisk 1 1/2 cups water, polenta, dried herbs and salt in heavy large saucepan. Stir over medium heat until mixture comes to a simmer. Gradually whisk in remaining 4 1/2 cups water. Bring to a boil, whisking polenta often. Reduce heat to low and cover, stir often. Cook about 30 minutes until polenta is thick, soft, and creamy. Remove from heat and fold in yogurt and Fontina.

Preheat oven to 350°F.

Spoon polenta mixture on to a greased sheet pan

Cook in oven for 20 minutes. Let cool and cut out heart shapes with cookie cutter. These can be made a day ahead and be reheated before serving.

 

 

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