Stolen Recipe

I found this recipe in a Wine Spectator magazine in some office somewhere and surreptitiously tore it out. Rude, I know. Undoubtedly, some poor soul will eagerly turn to the page indicated in the table of contents just to find it missing. I know it's happened to me more than once. So, the best I can do now is share it with all of you (all three of my readers!) to soothe my troubled conscience!

The article recommends pairing it with a dry riesling, The chef chose Joh. Jos. Christoffel Erben Riesling Kabinett Mosel Urziger Wurzgarten 2011. Wine Spectator also recommends Dr. Heidemanns-Bergweiler Riesling Kabinett Mosel Wehlener Klosterberg 2012 or Alfred Merkelbach Riesling Kabinett Mosel Urziger Wurzgarten 2011

Lamb Ribs Sauerbraten With Caraway Yogurt

2 cups red wine vinegar
5 garlic cloves, peeled and smashed
1 bay leaf
2 tbs kosher salt
20 whole black peppercorns
10 whole juniper berries
Well-trimmed slab of lamb spare ribs (lamb breast), about 2 lbs or 12-16 ribs
1 cup plain Greek yogurt
2 tsp fresh lemon juice
1 tbs finely ground caraway seeds
0.5 tsp kosher salt, plus more for seasoning
0.25 tsp freshly ground black pepper plus more for seasoning
Vegetable oil or other oil for deep frying
1 cup all-purpose flour
1 tbs caraway seeds

Put the vinegar, garlic, bay leaf, salt, peppercorns, juniper berries and 2 cups water in a large saucepan. Bring to a boil over high heat, stirring a few times. Remove from heat. Place the ribs in a large shallow pan and pour the hot marinade over the top. Cover and refrigerate 6 - 24 hours.

Preheat the oven to 300 degrees F. Transfer the ribs and marinade to a roasting pan, and cover the pan tightly.

And that's all I got - the rest is torn - that's what happens when you're trying to be sneaky.