Pan-Roasted Pork Ribs With Caramelized Onions

Ingredients

• 3 tablespoons extra-virgin olive oil
• 4 pounds baby-back ribs, split into pairs
• ½ cup dry white wine
• 2 very large onions, sliced very thin, about 6 cups
• Fine sea salt
• ½ to 1 chopped chili pepper or 3/4 tablespoon dried red chili pepper

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    1190 calories; 84 grams fat; 27 grams saturated fat; 0 grams trans fat; 38 grams monounsaturated fat; 13 grams polyunsaturated fat; 16 grams carbohydrates; 2 grams dietary fiber; 7 grams sugars; 88 grams protein; 312 milligrams cholesterol; 1271 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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serves 4

Preparation

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.
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.

3 hours 15 minutes