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1
Place ribs in a single layer in the the bottom of your slow cooker.
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2
Add bouillon cubes and wine to the crock pot.
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3
Prepare a garlic herb paste by combining garlic, rosemary, thyme, Kosher salt, pepper and olive oil.
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4
Use this paste to coat the top of ribs.
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5
Cover and set the crock pot to low and cook for 6 hours.
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6
Midway through the cooking, you want to turn the ribs over.
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7
Clean and cut 3 large potatoes into eighths.
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8
Boil for about 15 minutes or until very soft.
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9
Finely dice 5 ounces of the mushrooms.
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10
Saute mushrooms with 2 tablespoons of butter and salt and pepper to taste.
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11
Drain the potatoes in a colander and return to the sauce pan.
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12
Add the cream cheese, 2 tablespoons of butter, 1/4 cup of cream and sour cream.
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13
Mash the potatoes to desired consistency.
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14
Add sauteed mushrooms and stir to combine.
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15
Preheat oven to 350 degrees.
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16
When the meat is tender, remove to a plate and dump the liquid from the crock pot into a large saute pan.
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17
Add the diced onion to the pan and simmer over medium heat for about 5 minutes.
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18
While the onions are cooking, cut the remaining mushrooms into halves.
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19
When the onion is soft, add the remaining mushrooms and cook for an additional 5 minutes.
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20
Add 2 tablespoons of butter and a 1/4 cup of cream to the saute pan.
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21
Finally, pre-mix the cornstarch with 2 tablespoons of water and add to the pan.
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22
While the sauce is thickening, you can use a fork or your fingers to break up the pork meat.
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23
Add the cherry tomatoes and pork to the sauce and stir to combine.
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24
Equally divide the meat mixture between four 4 ramekins and then add a layer of Parmesan cheese.
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25
Top each ramekin with an equal amount of mashed potatoes and cook in preheated oven for 30 minutes.
