COUNTRY STYLE PORK RIBS WITH CORNMEAL DUMPLINGS & CABBAGE

ONE POT OLD TIMEY DISH

3 pounds country style pork ribs
2 tablespoons olive oil
1 large onion, peeled, quartered and sliced
1 small head of cabbage, diced
1 cup dry white wine (can substitute beer)
1 cup chicken broth
1/4 teaspoon nutmeg
Hot red pepper flakes, dash of
1/4 teaspoon nutmeg
Salt, to taste
Freshly ground pepper, to taste

Generously salt and pepper both sides of pork ribs. In a Dutch Oven or large pot, over medium high heat, sauté onion in olive oil until translucent. Remove onions from pot. In the same pot brown the ribs on both sides. (I did this in two batches.) Place onions back in pot, adding the wine, chicken broth, and pepper flakes Simmer for about 2 hours or until meat is tender. (You may need to add more chicken broth). Remove meat from pot and keep warm.

Cornmeal Dumplings*

1/2 cup white cornmeal (I use Atkinson’s which you can order online)
1 teaspoon salt
1 cup hot liquid (I use 1/4 cup broth from ribs plus 3/4 cup water)
1/2 cup All-Purpose flour
1 teaspoon baking powder

Combine the cornmeal and salt; pour in hot liquid and let stand for 5 minutes. Combine the flour and baking soda and then add to the cornmeal mixture, mixing thoroughly. Cool in refrigerator; this makes forming the dumplings easier. *This step can be done while cooking the ribs.

Bring pork broth back to a simmer. Form dumplings with two soup spoons and drop into broth and cook 10 minutes. Remove and keep warm. Add cabbage and cook until tender about 6-8 minutes. Remove to separate dish.

YUMMY CORNMEAL DUMPLINGS

Place ribs, then dumplings and lastly cabbage back in broth. Add salt and pepper to taste and sprinkle nutmeg on top of cabbage. And there you have it—“easy as pie”—a rarely seen, but oh so tasty, one pot dish that will definitely not break the bank.