Serves 4Ingredients:
1 lb. french green lentils
5 c. beef stock
4 tablespoons extra-virgin olive oil
2 lbs. pork ribs, cut into 1-rib pieces
1/2 cup Cannonau wine (or other dry red wine)
1 medium onion, julienned
3 garlic cloves, cracked
6 sprigs thyme, leaves only
2 sprigs rosemary
6 juniper berries, smashed and finely chopped
Sea salt and freshly ground black pepper
1/3 cup saba (or substitute a reduction of sweet balsamic vinegar down to a thick syrup)
Directions:
Soak lentils in fresh water at least 4 hours. Drain.
In a saucepan, warm beef stock over medium heat.
In a dutch oven, heat olive oil over medium heat. Add ribs and sear on all sides. Pour in wine and let simmer for a few minutes, stirring to release browned bits on the bottom of the pan. Stir in onion, garlic, thyme, rosemary, and juniper berries. Let cook for 5 minutes, stirring often. Stir in 1 cup of warm stock. Reduce heat to medium-low and cook, uncovered, for 20 minutes.
Stir in lentils and remaining 4 cups of stock. Season to taste with salt and pepper. Reduce heat to low and cook for 45 minutes.
Add saba, stir well to incorporate, and simmer for 5 minutes. Remove from heat and let rest a few minutes before serving. Serve ribs atop a bed of the lentils.
