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Pork Back Ribs with Balsamic Caramelized Onions
Servings
4
Preparation time
15 minutes
Cooking time
75 minutes
Ingredients
1.35 kg (3 lbs.) of duBreton pork back ribs
1 large red onion, quartered
45 ml (3 tbsp.) of balsamic vinegar
1 bay leaf
30 ml (2 tbsp.) of fresh basil or 10 ml (2tsp.) of dried basil
30 ml (2 tbsp.) of olive oil
375 ml (1 1/2 cups) of red onion, finely sliced
80 ml (1/3 cup) of balsamic vinegar
45 ml (3 tbsp.) of sugar
Salt and pepper
1 large red onion, quartered
45 ml (3 tbsp.) of balsamic vinegar
1 bay leaf
30 ml (2 tbsp.) of fresh basil or 10 ml (2tsp.) of dried basil
30 ml (2 tbsp.) of olive oil
375 ml (1 1/2 cups) of red onion, finely sliced
80 ml (1/3 cup) of balsamic vinegar
45 ml (3 tbsp.) of sugar
Salt and pepper
- Place the ribs in a casserole and add the onion, vinegar, bay leaf and basil. Cover with water and season.
- Bring to a boil and then cook for 45 minutes or until the meat comes away easily from the bone.
- In the meantime, caramelize the onions in oil over medium heat.
- Deglaze with the vinegar and let reduce by half.
- Add the sugar and season to taste. Continue cooking for 3 to 4 minutes.
- Preheat the oven to 230°C (450°F) or the barbecue to medium-high heat.
- Drain the cooked ribs carefully, coat with the caramelized onions and cook on the barbecue or on a baking sheet in the oven for 10 to 12 minutes.
- Cut between the bones to separate. Serve with vegetables roasted in the oven or grilled on the barbecue.
