This is a favorite dish, you will love it!
Make it in the regular way or adjust it for gluten-free eaters.
- St. Louis Pork ribs (or Short Ribs), 1 rack, cut up into individual ribs, about 3 – 4 pounds
- Olive Oil, enough to cover the bottom of a large stock pot (we use an 8-quart)
- 4 stocks of Celery, finely chopped
- 6 Carrots, peeled and finely chopped
- 1 Onion, chopped
- 4 cups Apple Juice
- 2-quarts gluten-free (or regular) Chicken Broth
- 2 teaspoons Chopped Garlic
- ½ teaspoon Ground Thyme
- ½ teaspoon Ground Bay Leaf
- ½ teaspoon Salt and Pepper
- 1 jar of All Fruit Plum Spreadable Fruit
- ½ cup gluten-free (or regular) Flour
- ¾ cup gluten-free (or regular) Chicken Broth
Brown ½ of the ribs in olive oil on all sides, about 5 minutes, and remove to plate. Repeat with the other half of ribs.
Sauté carrots and celery in stock pot with remaining olive oil and meat drippings until tender. In last five minutes, add chopped onions, and sauté as well.
Add apple juice, and 1 1/2-quarts chicken broth to above vegetable mixture. Mix well, then add browned ribs. Add chopped garlic, ground thyme, ground bay leaf, salt and pepper. Bring to a boil on medium heat, lower to low heat and cook ribs an hour until ribs are very tender, the meat will practically fall off the bone.
Remove ribs to a plate and remove bones. Using a slotted spoon remove all the vegetables and discard. Turn broth to low heat, and the jar of plum spreadable fruit, mix well.
Add gluten-free flour to ½ quart, room temperature chicken broth, stir with fork or whisk until completely mixed. Pour flour mixture in a slow stream into broth, while stirring constantly–until it is well blended, and is correct gravy consistency. If too thin, mix more of the gluten-free flour and chicken broth mixture until desired consistency.
Put the de-boned ribs into gravy, gently stir to cover. Cook another 5 minutes, making sure it is stirred so doesn’t burn. Serve with mashed potatoes.
