Pan-Roasted Pork Ribs With Caramelized Onions
Updated Aug. 12, 2024
- Total Time
- 3 hours 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons extra-virgin olive oil
- 4pounds baby-back ribs, split into pairs
- ½cup dry white wine
- 2very large onions, sliced very thin, about 6 cups
- Fine sea salt
- ½ to 1chopped chili pepper or ¾ tablespoon dried red chili pepper
Nutritional analysis per serving (4 servings)
1164 calories; 84 grams fat; 28 grams saturated fat; 1 gram trans fat; 39 grams monounsaturated fat; 13 grams polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 88 grams protein; 1347 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pour the olive oil into a 12-inch sauté pan, turn the heat to high, and when the oil is hot, slip in the meat. Turn the ribs two or three times to brown them well. If the pan is crowded, do a batch at at time, then return them all to the pan. Pour in the wine and turn the ribs once or twice while the wine bubbles completely away.
- Step 2
Add the sliced onions, salt and chili pepper, cover the pan and turn the heat down to low. Cook for 2 to 3 hours, turning the ribs occasionally, until the meaty part of the ribs feels very tender and the onions have cooked down to a creamy consistency.
Private Notes
Comments
I combined Mark Bittman's recipe using Chris's Rub for ribs with this recipe and it was a spectacular success. I do not have access to an outdoor grill, so I cooked it in the oven at 350 degrees for an hour, removed the cover for the last 10 minutes My guests thought it was great.
I don’t eat beef but those who do in my family love this dish. It is so simple that it came out perfectly the first tome I made it and is now a regular part of our rotation. No changes necessary.
Spouse can’t handle spicy b/c of lung issues & coughing so only used a pinch of red pepper flakes. BUT I added about a half cup of minced sage halfway through, used a roux to thicken, added a bit more sage at end ad garnish.
I don’t eat beef but those who do in my family love this dish. It is so simple that it came out perfectly the first tome I made it and is now a regular part of our rotation. No changes necessary.
I combined Mark Bittman's recipe using Chris's Rub for ribs with this recipe and it was a spectacular success. I do not have access to an outdoor grill, so I cooked it in the oven at 350 degrees for an hour, removed the cover for the last 10 minutes My guests thought it was great.
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