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Category: Ribs
Prep Time: Cook Time: Total Time:
3-4 lbs country-style pork ribs
1/2 medium lemon
8 fresh sage leaves
Salt and pepper, to taste
2 tbsp olive oil
3 tbsp minced onion
2 clove garlic, minced
1 3/4 cups dry white wine
1/2 cup water
Up to 2 hours before cooking, rub the ribs with the lemon, squeezing out the juice as you go. Rub ribs with sage, salt and pepper, then distribute the leaves around the ribs and pile on a platter, cover and refrigerate for 2 hours.
Heat the oil in a saute pan over medium heat. Place ribs in the pan (not a nonstick pan) in a single layer and brown on 2 sides, about 10 minutes. Sprinkle with the onion and finish browning the remaining 2 sides. Drain off the fat. Sprinkle with the garlic and 1/2 cup wine.
Cook slowly, uncovered, deglazing and turning the ribs frequently until all the liquid is evaporated. Repeat with another 1/2 cup wine, turning and spoon juices over the ribs frequently. Repeat until all the wine is used and the meat is done. Using 1/2 cup water for the last deglazing. Cook the sauce down until it is syrupy and coats the meat. Serve hot.
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WINE GLAZED RIBS
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Category: Ribs
Prep Time: Cook Time: Total Time:
3-4 lbs country-style pork ribs
1/2 medium lemon
8 fresh sage leaves
Salt and pepper, to taste
2 tbsp olive oil
3 tbsp minced onion
2 clove garlic, minced
1 3/4 cups dry white wine
1/2 cup water
Up to 2 hours before cooking, rub the ribs with the lemon, squeezing out the juice as you go. Rub ribs with sage, salt and pepper, then distribute the leaves around the ribs and pile on a platter, cover and refrigerate for 2 hours.
Heat the oil in a saute pan over medium heat. Place ribs in the pan (not a nonstick pan) in a single layer and brown on 2 sides, about 10 minutes. Sprinkle with the onion and finish browning the remaining 2 sides. Drain off the fat. Sprinkle with the garlic and 1/2 cup wine.
Cook slowly, uncovered, deglazing and turning the ribs frequently until all the liquid is evaporated. Repeat with another 1/2 cup wine, turning and spoon juices over the ribs frequently. Repeat until all the wine is used and the meat is done. Using 1/2 cup water for the last deglazing. Cook the sauce down until it is syrupy and coats the meat. Serve hot.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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