Scrumptious Recipe for Pork Ribs ~ Red Wine Recipe with Cremini Mushrooms

The other white meat


For those people who do not have an aversion to eating pork for religious or other reasons, this has become a good alternative protein meat source and is generally much lower in fat than most beef because of modern ways in which the pigs are raised. It is commonly referred to as "the other white meat" referring, of course, to chicken.

We enjoy eating pork in many different ways and my husband, who is very creative in the kitchen...especially when testing new recipes with one of his favorite wines...recently came up with this scrumptious recipe.

My hubby and his business partner broker wines and many of them come from Italy. Often times he likes to see which foods pair best with them by experimenting in the kitchen. I'm a lucky gal since I am naturally part of his tasting panel. Sometimes we have a friend or two join us so that they can also weigh in on the results.

This recipe for pork ribs got its name because of the wine that became a part of the recipe. Naturally other rich tasting Chianti type wines could be substituted. Thus...without further adoo...here is the delicious Pork Garda Rosso recipe for your enjoyment.


Pork Garda Rosso served with Creamy Risotto & Peas with diced Red Pepper.

Pork Garda Rosso served with creamy risotto & peas with red pepper.
Pork Garda Rosso served with creamy risotto & peas with red pepper. | Source

Gathering some of the ingredients together prior to cooking.

Gathering some of the ingredients together prior to cooking.
Gathering some of the ingredients together prior to cooking. | Source

Cook Time for Pork Ribs Garda Rosso

  • Prep time: 20 min
  • Cook time: 1 hour 30 min
  • Ready in: 1 hour 50 min
  • Yields: Serves 4 people 6 oz servings if cooking 1 1/2 lbs

Ingredients for Pork Ribs Garda Rosso

  • 8 ounces Cremini mushrooms, sliced
  • 1 large Shallot, finely chopped
  • 1 1/2 to 2 pounds Bone-in Country Style Pork Ribs
  • Salt and pepper, to taste
  • 1 1/2 cups Red wine
  • 1 cup Chicken broth
  • 2 tablespoons Butter
  • 1 tablespoon Cooking oil

Photos showing the Pork Ribs Garda Rosso being prepared.

Click thumbnail to view full-size
Pork salted and peppered on both sidesMushrooms and shallots readiedStart by sauteing the shallots in oil.Adding the mushroomsWhen cooked and wilted remove to a dish.Add the pork to the same pan.Saute until well browned on both sides.Deglaze the pan with wine and reduce scraping up the fond from bottom of pan.Add chicken broth and more wine and once again reduce the juices.Add the pork, pork juices and mushrooms and shallots back into the pan.Add the balance of the wine.Add the balance of the chicken stock.After everything is nicely nestled into the juices, cover and cook according to directions.
Pork salted and peppered on both sides
Pork salted and peppered on both sides | Source
Mushrooms and shallots readied
Mushrooms and shallots readied | Source
Start by sauteing the shallots in oil.
Start by sauteing the shallots in oil. | Source
Adding the mushrooms
Adding the mushrooms | Source
When cooked and wilted remove to a dish.
When cooked and wilted remove to a dish. | Source
Add the pork to the same pan.
Add the pork to the same pan. | Source
Saute until well browned on both sides.
Saute until well browned on both sides. | Source
Deglaze the pan with wine and reduce scraping up the fond from bottom of pan.
Deglaze the pan with wine and reduce scraping up the fond from bottom of pan. | Source
Add chicken broth and more wine and once again reduce the juices.
Add chicken broth and more wine and once again reduce the juices. | Source
Add the pork, pork juices and mushrooms and shallots back into the pan.
Add the pork, pork juices and mushrooms and shallots back into the pan. | Source
Add the balance of the wine.
Add the balance of the wine. | Source
Add the balance of the chicken stock.
Add the balance of the chicken stock. | Source
After everything is nicely nestled into the juices, cover and cook according to directions.
After everything is nicely nestled into the juices, cover and cook according to directions. | Source

This recipe was created to pair with Garda D.O.C. Classico Rosso, a wine produced by Provenza Winery of Desenzano, Italy. It is a blend of four grapes - Barbera, Sangiovese, Groppello, and Marzemino. The latter two varietals are indigenous to the area around Lake Garda in the Lombardia Region. www.provenzacantine.it

Instructions to make this Pork Ribs Garda Rosso Entrée

  1. Wash and pat dry the bone-in pork and cut into serving sized pieces. Cooking this with the bones left on is optional.
  2. Salt and pepper both sides of the pork to taste.
  3. Finely chop the shallot and slice the mushrooms.
  4. Sauté the shallot for about a minute in a non stick pan in oil over medium high heat and then add the mushrooms , removing them to a dish when wilted.
  5. In the same pan after adding the butter, sauté both sides of the pork until nicely browned and remove from the skillet to another dish.
  6. Deglaze the pan with 1/2 cup of the red wine scraping up the browned bits of fond from the bottom of the pan. Reduce the juices until they have just about disappeared from the pan.
  7. Add another 1/2 cup of the wine and a 1/2 cup of the chicken broth and again reduce over high heat, stirring frequently until the pan juices are reduced by at least two thirds. What this is doing is concentrating the flavors of the eventual entrée that you will be serving.
  8. At this point add the meat and any meat juices that have accumulated on the plate, and the shallot and mushroom mixture back into the pan.
  9. Top this off with the balance of the wine and chicken broth...another 1/2 cup of each.
  10. Cover and bring to a boil. Reduce the heat to a simmer and braise until done and fork tender...approximately 1 hour.
  11. Check occasionally to make sure that there are still some juices in the pan, adding a bit more only if needed.
  12. Serve with your choice of side dishes and enjoy!

Pork Commercial

Making Red Wine Vinegar

Foxtail fern

Foxtail fern...just look how happy it looks!
Foxtail fern...just look how happy it looks! | Source

Cooking with wine


Most chefs advise that when cooking with wine one should utilize one that is also enjoyable to drink from a glass....perhaps even use the same one with which one is cooking. We did that with the Italian Garda Rosso wine and the pairing was perfection.


Naturally if one is uncorking a rare or very expensive wine, one might wish to use a less pricey one with which to cook. Just try to keep it in the same flavor profile as to grape or varietal.


Cooking with wine can help tenderize a meat and also cut down on the amount of fat one uses in preparation. Most of all in addition to adding needed moisture, it imparts a distinctive flavor to the meal.



If you ever find yourself with extra wine in the bottle that has become vinegary in its taste or past its prime, think of letting it go all the way and actually become a wine vinegar. It can be used in salads and other manners...or do like I do. Dilute it with water and pour it on your outside acid loving plants.


I'll bet that you did not expect a gardening tip in this hub!


All I can say is that our ferns and azaleas look happy! (Smile)



Azaleas in bloom

Don't our azaleas look happy!
Don't our azaleas look happy! | Source

Stove top cooking



After the prep time and once everything is in the covered pan simmering away and developing those succulent flavors, you can concern yourself with the rest of the meal. It can all be done stove top if you like, while occasionally checking on the pork ribs to make sure that some juices remain in the pan. If you need to top it off with a bit more wine or chicken broth, that is okay.



If you are like some of the television chefs, you might even wish to have a glass of the wine while you are cooking. No wonder they all seem so happy!



If using leaner cuts of pork like tenderloin in order to cut down on a few calories, the end result may not be quite as fork tender, but the flavors of the sauce will be the same.

Once in a while it is okay to indulge in a fattier cut of meat. As many chefs say..."Fat equals flavor." Everything in moderation is the goal.



Bon Appetito!


Pork Garda Rosso served with Creamy Risotto & Peas with diced Red Pepper.

Doesn't this look scrumptious?  Stove top cooking at its best!
Doesn't this look scrumptious? Stove top cooking at its best! | Source

A few recipes for our vegetarian friends...


Did you like this article? If so please give it a star rating. Thank you!

5 stars from 9 ratings of Pork Ribs Garda Rosso

© 2012 Peggy Woods

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Comments are always welcomed. 70 comments

Peggy W profile image

Peggy W 9 months ago from Houston, Texas Author

Hi Patricia,

Hope you enjoyed your pork meal tonight.

We watched the debate tonight as we do all the others. Fireworks tonight between the 3 on center stage. Certainly an interesting political season and unlike most others due to the candidates running for President. Oh my! is right!

Hope all is well with you.


pstraubie48 profile image

pstraubie48 9 months ago from sunny Florida

Hi Peggy I read this before but since I made a pork cutlet recipe last nite had to stop and review...next time I will try this ....

hoping all is good in Texas. You have a debate their soon....O my....

Many Angels are on the way to you this morning ps


Peggy W profile image

Peggy W 10 months ago from Houston, Texas Author

Hi Rebecca,

I agree that often dishes cooked with the same type of wine one wishes to drink turn out well assuming the wine is good to start with. In this case it was definitely a winner.


Peggy W profile image

Peggy W 10 months ago from Houston, Texas Author

Hi Au fait,

Yes this would make for a delicious valentine's dinner. Thanks for the share. Hope you are enjoying your weekend.


Peggy W profile image

Peggy W 10 months ago from Houston, Texas Author

Hi Patricia,

Happy to know that you like this recipe. Sending angels your way also.


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