2 Reviews

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!

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vrvrvr January 12, 2010

This is absolutly wonderful. I will make again and again. Thanks yooper for a great recipe.

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ivycook April 13, 2005
Balsamic Glazed Pork With Caramelized Onions