Sauce ideas for Red-Wine braised pork ribs
I just braised some pork ribs in a bottle of red wine, shiitake mushrooms, and herbs, and it's got a great flavor, but I feel it needs a sauce. The wine wasn't very assertive in flavor, and I feel like simply reducing won't make a good enough sauce. I feel like it could use some acid flavors in the reduction, and maybe a bit of richness. I thought of tomatoes, but it doesn't excite me for some reason.
Anyone have any ideas?
BTW- my very first braising experience- and man I think I'm going to braise ribs ALL the time! SOOOOO tender!
Also- forgot to mention the other reason I need a sauce for my ribs.... they're puprple from the wine! Doh!