An inexpensive and tasty dish, Pork Ribs withjuniper Berries is ideal for an informal supper party or a family meal. Serve with fried rice and a crisp green salad and accompany with a chilled bottle of Mateus Rose wine.3 lb. lean spareribs of pork, cut into individual ribs
2 garlic cloves, crushed
24 juniper berries, crushed
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon vegetable oil
12 fl. oz. dry white wine
1 tablespoon beurre manie
2 tablespoons chopped fresh parsley
Preheat the oven to fairly hot 375 °F (Gas Mark 5, 190°C).
Place the ribs on a board and rub them all over with the garlic, juniper berries, salt and pepper.
In a large, heavy-bottomed frying-pan, heat the oil over moderate heat. When the oil is hot, add the ribs, a few at a time, and fry them for 5 to 7 minutes or until they are golden brown. With tongs, transfer the ribs to a large roasting tin as they brown.
Pour over the wine and place the roasting tin over high heat. When the wine begins to bubble, remove the tin from the heat and place it in the oven. Cook for ½ hours or until the ribs are thoroughly cooked and tender.
Remove the tin from the oven. Transfer the ribs to a warmed serving dish and keep hot while you prepare the sauce.
Place the tin over moderate heat and bring the contents of the tin to the boil. Stir in the beurre manie, a little at a time and cook, stirring frequently, for 2 minutes or until the sauce is fairly thick and smooth. Strain the sauce over the ribs. Sprinkle with the chopped parsley and serve immediately.