Entree: Ukraine – Carpathian Ukraine – Свинячі ребра з грибами ➤ Sviniachi rebra z hrybamy (Braised bone-in pork ribs cooked with mushrooms in a creamy Carpathian-style sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 35 min

Total 1 hr 55 min

Ingredients

- 2.5 lb (1.1 kg) bone-in pork spare ribs, cut into individual ribs, approx. 2.5 lb (1.1 kg) usable
- 1 1/2 tsp (8 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil or lard
- 1 large onion, thinly sliced
- 2 carrots, sliced into 1/4-inch (6 mm) rounds
- 8 oz (225 g) cremini or button mushrooms, sliced
- 1 oz (30 g) dried porcini mushrooms, rehydrated in 1/2 cup (120 ml) warm water, strained, reserve soaking liquid
- 3 cloves garlic, minced
- 2 tbsp (15 g) all-purpose flour
- 1 cup (240 ml) dry white wine or additional stock
- 1 1/2 cups (360 ml) beef or chicken stock plus reserved porcini soaking liquid to make 1 3/4 cups (415 ml) total
- 1 bay leaf
- 1 tsp (5 g) caraway seeds, lightly crushed (optional, Carpathian touch)
- 3/4 cup (180 g) sour cream (smetana)
- 2 tbsp (30 g) unsalted butter
- 2 tbsp (8 g) chopped fresh dill, plus extra for garnish
- 1 tbsp (15 ml) lemon juice (optional, to brighten)

Instructions

1. Pat ribs dry and season with salt and pepper. Heat oil or lard in a large heavy-bottomed Dutch oven over medium-high heat. Brown ribs in batches, 3–4 minutes per side, until nicely caramelized. Transfer ribs to a plate.
2. Reduce heat to medium and add butter. Add sliced onion and carrots and sauté until softened and beginning to brown, about 6–8 minutes. Add mushrooms (fresh and rehydrated porcini) and cook until their liquid evaporates and they begin to brown, 5–7 minutes. Stir in garlic and cook 30 seconds.
3. Sprinkle flour over vegetables and mushrooms and stir to coat, cooking 1–2 minutes to remove raw flour taste. Pour in wine to deglaze, scraping browned bits from the bottom. Add stock and reserved porcini soaking liquid, bay leaf, and crushed caraway seeds if using.
4. Return browned ribs to the pot, nestling them into the liquid. Bring to a gentle simmer, reduce heat to low, cover, and braise for 1 to 1 1/2 hours, until ribs are very tender and the meat pulls near the bone.
5. Remove ribs to a serving platter and skim excess fat from the surface of the sauce. Stir sour cream into a small bowl to temper, then whisk a few tablespoons of hot braising liquid into the sour cream to heat it gently. Return tempered sour cream to the pot and simmer gently for 2–3 minutes to thicken, do not boil.
6. Adjust seasoning with salt, pepper, and lemon juice to taste. Sprinkle chopped dill over the sauce and pour it over ribs. Garnish with extra dill and serve hot with boiled potatoes, dumplings, or dark rye bread.