Prunes is a terrific ingredient in cooking. Prunes and other dried fruits and berries are very popular as an elegant addition to meat dishes in Caucasian cuisine. With the addition of prunes to the meat dishes, they become very special, incredibly tasty, juicy, and delicate.  Pork baby ribs, stewed with prunes – an excellent combination of taste and aroma. I often cook this dish at home for dinner, as well as for holidays.

 

Ingredients:

•  2 lbs pork baby ribs
• 2 tsp salt, or to taste
• 1 tsp ground black pepper, or to taste
• 1 tsp of khmeli suneli seasoning (mix of red hot pepper, marjoram, coriander, dill, saffron, and basil)
• 2 Tbsp olive oil
• 1 cup hot water
• 1/2 lbs prunes, pitted
• 2 bay leaves

Cooking Directions:

1. Divide a rack of ribs to individual ribs and soak them in cool water for 30min – 1 hour to get rid of any excessive blood in the meat. Pat dry with paper towels.
2. Season the ribs with salt, freshly ground black pepper, and khmeli suneli (you can substitute khmeli suneli by a combination of seasoning of your taste).
3. In deep pan, heat olive oil and saute ribs on a high heat until golden brown from all sides.
4. Reduce the heat, add bay leaves and 1 cup of hot water to the pan, cover the pan with a lid and stew on a low heat for one hour.
5. After one hour, add pitted prunes to the pan and stew on a low heat for additional 30-40 minutes.

Serve with mashed potato or white rice.