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

chef

Giovanni Pace

Gluten-free

Gluten-free

For 6 people

Remove the Ribs from their packaging and drain them with hot water.

Caramelize the sugar in a pan. Do not stir add the red wine and bay leaf.

Heat and reduce the mixture by half.

Strain the Cipolline baby onions keeping the liquid.

Pour the liquid into the red wine mixture.

Continue cooking and reducing until the mixture is rich and syrupy.

Add the Cipolline and the Ribs.

Cook the Ribs in the syrupy mixture until thoroughly coated.

Remove from the heat.

Plate and serve.