Fried Ribs with Rosemary, Onions, and Sauce. These ribs are tender, aromatic, and served with a savory sauce.
Ingredients:
For the Ribs:
2 lbs pork ribs (cut into individual pieces)
2 tbsp olive oil
2-3 sprigs fresh rosemary
1 large onion (sliced)
4 cloves garlic (smashed)
Salt and pepper to taste
For the Sauce:
1/2 cup beef or chicken broth
2 tbsp soy sauce
1 tbsp balsamic vinegar
1 tbsp honey or brown sugar
1 tsp Dijon mustard (optional)
1 tsp cornstarch (mixed with 1 tbsp water for thickening)
Instructions:
- Season the Ribs:
Season the ribs generously with salt and pepper. Let them sit for 15-20 minutes to absorb the seasoning. - Fry the Ribs:
Heat olive oil in a large skillet over medium-high heat. Add the ribs to the skillet and sear them on all sides until browned, about 4-5 minutes per side.
Once the ribs are browned, remove them from the skillet and set aside. - Cook the Onions and Rosemary:
In the same skillet, add the sliced onions, garlic, and rosemary sprigs. Cook for 3-4 minutes until the onions become soft and golden, stirring frequently.
Return the ribs to the skillet, nestling them among the onions and rosemary. - Make the Sauce:
In a small bowl, whisk together the beef or chicken broth, soy sauce, balsamic vinegar, honey (or brown sugar), and Dijon mustard.
Pour the sauce mixture into the skillet over the ribs and onions. - Simmer and Thicken:
Lower the heat to medium, cover the skillet, and simmer the ribs in the sauce for 20-25 minutes, turning them occasionally, until the ribs are tender and cooked through.
If you prefer a thicker sauce, stir in the cornstarch slurry and cook for another 2-3 minutes until the sauce thickens. - Serve:
Remove the ribs from the skillet and discard the rosemary sprigs. Drizzle the savory sauce over the ribs and onions, and serve hot.
Enjoy your Fried Ribs with Rosemary, Onions, and Sauce! This dish pairs wonderfully with mashed potatoes, roasted vegetables, or a side of crusty bread.
