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1
*Note-You could use chopped fresh garlic in place of the dried powder, but I wouldn't add it until the the last ten minutes or so.
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2
I'm thinking the garlic may burn if you add it at the beginning and would ruin the dish.
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3
Combine all dry spice ingredients.
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4
Sprinkle on both sides of the ribs, rub into meat surface.
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5
Let stand at room temperature for 1/2 hour.
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6
In a large skillet, add the olive oil and 2 tablespoons of the butter over medium-high heat.
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7
When the butter has melted, add the ribs.
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8
Cook for approximately 5 minutes, and then turn over and sear the other side.
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9
You want to get a nice crust from the spices on each side.
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10
Add the chopped onion.
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11
Cook for approximately five more minutes, stirring the onions until they become tender and are starting to brown.
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12
Pour the balsamic vinegar over everything in the skillet.
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13
Turn the heat down to medium-low and cover the skillet.
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14
Cook for approximately 10-15 minutes more, depending on the thickness of the meat.
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15
Occasionally stir the onions and turn the meat.
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16
You want to really caramelize the onions, until they become slightly charred.
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17
They take on a lovely, sweet and smoky flavor.
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18
Test your meat to ensure that it's cooked through by inserting a meat thermometer in the center.
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19
Temperature should be 170 degrees.
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20
Remove the pork and onions to a platter.
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21
Turn the heat up to medium-high.
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22
Add the wine to the skillet.
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23
Stir up the browned bits in the skillet with a wooden spoon.
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24
Cook until the wine is reduced by about half, five minutes.
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25
Take the skillet off of the heat, and add 1 tablespoon butter.
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26
Stir the sauce until the butter has melted, and season with salt and pepper.
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27
Pour the sauce over the pork ribs and onions.
