Working in batches, brown ribs in a large Dutch oven over medium-high heat, about 4 minutes per side.
Add wine and mustard and stir, scraping up browned bits from bottom of the pan.
Reduce heat to medium-low, cover pot, and simmer until ribs are so tender that meat falls off the bone, about 3 hours.
Serve meat and apricots in a shallow bowl with braising sauce. …read more
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