Prep 15 mins
Cook 30 mins
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.
- 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
- *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.
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!
This is absolutly wonderful. I will make again and again. Thanks yooper for a great recipe.