Ingredient:
1 kg. of pork ribs. If it's Iberian, the better.
1 large onion.
150 ml. from Pedro Ximénez type sweet wine.
300 ml. from meat broth.
2 cloves of garlic.
Thyme, oregano, pepper and salt.
Olive oil.
Preparation:
We cut the ribs at the joints and season with salt and pepper.
In a tart pan or frying pan we put a couple of tablespoons of olive
oil and sauté the ribs for a few minutes to seal them.
We remove and reserve. In the same pan, put the julienned onion (a
thin cut is not necessary because we will crush it later) and the garlic
cloves. We cook until the onion is well poached. We will add a little glass of
water to caramelize it a little.
We put in the blender glass and mash well. We pour the onion sauce
back into the pan.
Add thyme and oregano to taste. Mix well and put the sweet wine.
Let it cook until the alcohol evaporates.
Then add the meat broth and cook over low heat for about 35-40
minutes. At this point it will have reduced a lot and we will have formed a
great sauce. And the meat will be tender and juicy.
Some fried potatoes will come great to our ribs in sauce.