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1. Heat oven to 350 degrees F. Sprinkle ribs with 1/2 teaspoon salt and the pepper. Heat oil in a large Dutch oven over medium-high heat. Brown ribs on all sides. Set ribs aside; discard drippings in pot. Reduce heat to medium-low. Add onions, carrots and garlic; cook 10 minutes, until softened.
2. Return ribs to pot. Add broth, cherries, wine, thyme, bay leaf and remaining 1/4 teaspoon salt. Bring to a boil and cover pot. Transfer to oven and bake ribs 2 hours, or until very tender and meat falls off the bone.
3. Transfer ribs to a large, deep serving platter and cover. Skim fat; discard bay leaf and any bones that have fallen off. If sauce is too thin, bring to a boil and cook 5 minutes to reduce slightly (you should have about 2-1/2 cups). Whisk in mustard and horseradish. Pour sauce over ribs. Makes 6 servings.