1 kg. of pork ribs. If it is Iberian, better.
1 large onion
150 ml. Pedro Ximénez type sweet wine
300 ml. meat broth
2 cloves of garlic.
thyme, oregano, pepper and salt
Cut the ribs at the joints and season with salt and pepper.
In a 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 withdraw and reserve. In the same pan, we put the onion cut in julienne (a fine cut is not necessary because we will crush it later) and the garlic cloves. Cook until the onion is well poached.
We will add a glass of water to caramelize it a little.
We put in the blender glass and blend well. We pour the onion sauce back into the pan.
We add thyme and oregano to taste. Mix well and add 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.
French fries will be great for our ribs in sauce.