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Candied pork spare ribs with red wine and cipolline onions in balsamic vinegar

Candied pork spare ribs with red wine and cipolline onions in balsamic vinegar

Candied pork spare ribs with red wine and cipolline onions in balsamic vinegar

Other ingredients

1400 g. pork ribs

150 g sugar

400 ml dry red wine

Bay leaves

Method

Serve 6
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.