Candied pork spare ribs with red wine and cipolline onions in balsamic vinegar
1400 g. pork ribs
150 g sugar
400 ml dry red wine
Cook the pork ribs. Meanwhile, in a pan, brown the sugar taking care not to move it to prevent it from crystallizing; add the red wine, bay leaf and reduce the mixture by about half. Open the tin of Cipolline onions , removing the oil on top and keep the Balsamic that we will add to the the red wine sauce: continue to cook until a syrupy consistency is obtained. Add Cipollin Onions and Ribs in the sauce and keep reduce the sauce for few minutes. Turn of the heat and serve.