Recipe by yooper
My market had a sale on boneless, country style pork ribs so I stocked up. Not wanting to baste with a tradiditional tomato barbeque sauce, I became bold and made this up as I went along. The end result was very tasty indeed. You could use boneless chicken breasts or boneless pork chops in place of the ribs.
Top Review by vrvrvr
We enjoyed these ribs a lot. A really great change from the usual bar-b-que sauce! I omitted the sauteeing butter, cut the balsamic with a bit of chicken stock, and let the ribs simmer a good long hour to get them very tender. I also reduced the white wine at the end. I loved that tablespoon of butter at the end to finish the sauce. I used fresh rosemary. All of these steps came together easily and the ribs were yummy!
- 1 -1 1⁄2 lb country-style boneless pork ribs
- 3 tablespoons butter or 3 tablespoons margarine, divided
- 2 tablespoons olive oil
- 1 large onion, chopped into medium dice
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1⁄2 teaspoon dried garlic powder (see Note)
- salt and pepper
- 1⁄3 cup balsamic vinegar
- 1 cup white wine
Directions See How It's Made
- *Note-You could use chopped fresh garlic in place of the dried powder, but I wouldn't add it until the the last ten minutes or so.
- I'm thinking the garlic may burn if you add it at the beginning and would ruin the dish.
- Combine all dry spice ingredients.
- Sprinkle on both sides of the ribs, rub into meat surface.
- Let stand at room temperature for 1/2 hour.
- In a large skillet, add the olive oil and 2 tablespoons of the butter over medium-high heat.
- When the butter has melted, add the ribs.
- Cook for approximately 5 minutes, and then turn over and sear the other side.
- You want to get a nice crust from the spices on each side.
- Add the chopped onion.
- Cook for approximately five more minutes, stirring the onions until they become tender and are starting to brown.
- Pour the balsamic vinegar over everything in the skillet.
- Turn the heat down to medium-low and cover the skillet.
- Cook for approximately 10-15 minutes more, depending on the thickness of the meat.
- Occasionally stir the onions and turn the meat.
- You want to really caramelize the onions, until they become slightly charred.
- They take on a lovely, sweet and smoky flavor.
- Test your meat to ensure that it's cooked through by inserting a meat thermometer in the center.
- Temperature should be 170 degrees.
- Remove the pork and onions to a platter.
- Turn the heat up to medium-high.
- Add the wine to the skillet.
- Stir up the browned bits in the skillet with a wooden spoon.
- Cook until the wine is reduced by about half, five minutes.
- Take the skillet off of the heat, and add 1 tablespoon butter.
- Stir the sauce until the butter has melted, and season with salt and pepper.
- Pour the sauce over the pork ribs and onions.