Pork Ribs, Turnips

Pork ribs is satisfying fare.

—Rubbed the meat with a spice rub of coriander, fennel seed, star anise, chile de arbol, pimenton, salt, and fresh thyme. 

—Roasted very slow (225º) for a few hours covered in tinfoil with a little white wine until tender and then cranked up the oven to brown them.

—Cooked some chunky turnips and onions slowly in homemade butter until brown and tossed in the turnip greens at the end and finished with a spritz of lemon and a sprinkling of fennel from the garden.

—As it has been spoken, slow and steady wins the race. There will plenty of time to watch television when you're in the nursing home.

On the wine front, I've been getting into Gruner Veltliners. To me, they're a culmination of everything there is to love about white wine. They're approachable, but complex and subtle with both acidity and roundness—minerality and richness. They are the perfect vegetable wine. Anyway, I'm talking about a 2009 Ott Fass 4. Good stuff.

Daniel Rossen on the radio.