Slow-Cooked Pork Ribs with Mushrooms, Fino, and Rosemary

This is an earthy pork rib dish that would be perfect for fall. I rehydrated some chanterelles from the local mushroom shop, but I'm sure it would be even better with fresh wild mushrooms. I changed the method to use the slow-cooker to make this a weeknight meal, but you could also simmer this dish for a couple of hours on the stove as originally called for.

One year ago: Macaroni and Cheese Pie (which needs to make a reappearance soon!)
Two years ago: Asparagus Pesto Quinoa with Tomatoes

Slow-Cooked Pork Ribs with Mushrooms, Fino, and Rosemary (adapted from Moro)

Ingredients
500g fresh, flat field mushrooms
500g fresh wild mushrooms, such as chanterelles, porcini, pieds de mouton, trompettes de mort
6 tbsp olive oil
1 tbsp dried porcini mushrooms, covered with 75ml boiling water
1.5 kg pork ribs
2 garlic cloves, finely chopped
1 tsp chopped fresh rosemary
200ml fino sherry
200ml water
salt and pepper

1. In a large saucepan, heat 3 tbsp olive oil over high heat. Add ribs and brown on all sides. Remove and set aside.
2. Reduce heat to medium, add garlic and rosemary and fry until golden.
3. Transfer garlic, rosemary, and ribs to slow cooker. Add porcini and soaking water, sherry, and water to slow cooker. Cook on low for 8 hours.
4. When ribs are almost finished, heat 3 tbsp olive oil in large frying pan over medium heat. Add fresh mushrooms and cook for 10 minutes or until soft.
5. Remove ribs from slow cooker and pour cooking liquid into pan with mushrooms. Simmer for 5 minutes. Serve sauce over ribs.