Baby Back Ribs with Sage and Mushrooms
Rack of Baby Back Ribs (Divided into single ribs and sprinkled with salt and pepper)
1 ounce of olive oil
5 garlic cloves, sliced thick
3 tablespoons of fresh Sage leaves, coarsely chopped
1 cup dry white wine
8 ounces of mushrooms halved
Salt and pepper to taste
Heat oil on medium high heat and brown ribs on all four sides in small batches. Don’t rush this part; it’s where a lot of the flavor is derived.
After the last batch of ribs is browned and removed from pan, drain off oil leaving approximately one ounce in the pan. Add the garlic and sage and stir for a minute or two until garlic is light blond. Add mushrooms and sauté for another minute. Add wine and bring to a boil. Add ribs and all pan juices. Lower heat to a simmer and place lid on slightly ajar.
Cook for approximately 30-40 minutes, turning ribs occasionally. If pan becomes too dry you might need to add a few ounces of water during the cooking process. When ribs are tender, remove to serving platter. Add ½ cup of water to pan and turn heat to high. As water boils, scrape every bit of goodness off the bottom of the pan. Reduce and pour the liquid gold juices over the ribs.
Larry’s tip: Accompanying these ribs with mashed potatoes, polenta, or cheese grits might cause a standing ovation. Don’t get nervous; just perform your favorite touch-down dance, take a well-deserved bow, and let your fans do the dishes!