Mushroom Gravy Country Ribs
Prep: 20 minutes
Bake/Cook: 3 hours 12 minutes • Serves: 4
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon unsalted butter
1 package (8 ounces) sliced cremini mushrooms
1 package (8 ounces) sliced white mushrooms
2 garlic cloves, minced
1 teaspoon dried thyme
1 tablespoon flour
1 cup Busch’s™ Chicken Stock
Chopped fresh parsley for garnish (optional)
1. Preheat oven to 275°. In 8-1/2 x 11-inch baking dish, brush both sides of ribs with 2 tablespoons oil; sprinkle with 3/4 teaspoon each salt and pepper. Cover dish tightly with aluminum foil; bake 3 hours or until very tender. Reserve 1/4 cup cooking liquid.
2. In large skillet, heat butter and remaining 1 tablespoon oil over medium-high heat 1 minute or until butter melts. Stir in mushrooms, garlic, thyme, and remaining 1/4 teaspoon each salt and pepper; cook 8 minutes or until mushrooms are very tender, stirring frequently. Sprinkle mushroom mixture with flour; cook 1 minute, stirring constantly. Slowly whisk in stock and reserved cooking liquid; heat to a boil and cook 2 minutes or until thickened, scraping browned bits from bottom of skillet with wooden spoon. Makes about 2 cups.
3. Serve ribs topped with mushroom gravy garnished with parsley, if desired.
Approximate nutritional values per serving (1 rib, 1/2 cup mushroom gravy):
443 Calories, 32g Fat, 10g Saturated Fat, 116mg Cholesterol, 760mg Sodium,
7g Carbohydrates, 2g Fiber, 2g Sugars, 0g Added Sugars, 33g Protein