The flavors of this dish bring back memories of country cooking. The meat is tender, juicy and flavorful and the mesquite pairs very well with the mushroom gravy and gives it a unique taste. We served our dish with steamed broccoli and country-mashed potatoes.
Origin: our kitchen
Servings: 2
Preparation time: 10 minutes
Cooking time: 20 minutes
Ingredients
· 1 lb boneless pork ribs
· 16 oz mushroom gravy
· 4 oz sliced mushrooms
· Fresh pepper
Ingredients for mesquite rub
· 2 tbsp Emeril’s essence
· 1 tsp mesquite seasoning
· ½ tsp paprika
· ½ tsp cayenne pepper
· ½ tsp chili powder
· ½ tsp coarse sea salt
· Fresh pepper
Preparation
· Mix all ingredients together for the rub and coat the pork ribs on all sides.
· Bake on a cookie sheet in a preheated oven at 400F for 15 minutes.
· Place under a broiler on HI for another 5 minutes to blacken the ribs lightly.
· Sear the sliced mushrooms and add the mushroom gravy and remainder of the rub.
· Bring to a low simmer, add the pork ribs and continue to simmer on low until ready to serve.
Plate hot and top the pork ribs with mushroom gravy. Serve with country-mashed potatoes and steamed vegetables of your choice.
Bon appetit!
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