BALSAMIC GLAZED PORK WITH CARAMELIZED ONIONS
My market had a sale on boneless, country style pork ribs so I stocked up. Not wanting to baste with a tradiditional tomato barbeque sauce, I became bold and made this up as I went along. The end result was very tasty indeed. You could use boneless chicken breasts or boneless pork chops in place of the ribs.
Provided by yooper
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- *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.
- I'm thinking the garlic may burn if you add it at the beginning and would ruin the dish.
- Combine all dry spice ingredients.
- Sprinkle on both sides of the ribs, rub into meat surface.
- Let stand at room temperature for 1/2 hour.
- In a large skillet, add the olive oil and 2 tablespoons of the butter over medium-high heat.
- When the butter has melted, add the ribs.
- Cook for approximately 5 minutes, and then turn over and sear the other side.
- You want to get a nice crust from the spices on each side.
- Add the chopped onion.
- Cook for approximately five more minutes, stirring the onions until they become tender and are starting to brown.
- Pour the balsamic vinegar over everything in the skillet.
- Turn the heat down to medium-low and cover the skillet.
- Cook for approximately 10-15 minutes more, depending on the thickness of the meat.
- Occasionally stir the onions and turn the meat.
- You want to really caramelize the onions, until they become slightly charred.
- They take on a lovely, sweet and smoky flavor.
- Test your meat to ensure that it's cooked through by inserting a meat thermometer in the center.
- Temperature should be 170 degrees.
- Remove the pork and onions to a platter.
- Turn the heat up to medium-high.
- Add the wine to the skillet.
- Stir up the browned bits in the skillet with a wooden spoon.
- Cook until the wine is reduced by about half, five minutes.
- Take the skillet off of the heat, and add 1 tablespoon butter.
- Stir the sauce until the butter has melted, and season with salt and pepper.
- Pour the sauce over the pork ribs and onions.
Nutrition Facts : Calories 380.4, Fat 21.9, SaturatedFat 8.7, Cholesterol 106.8, Sodium 162.1, Carbohydrate 9.4, Fiber 1, Sugar 5.3, Protein 24.3
PAN-ROASTED PORK RIBS WITH CARAMELIZED ONIONS
Provided by Amanda Hesser
Categories dinner, weekday, main course
Time 3h15m
Yield serves 4
Number Of Ingredients 6
Steps:
- Pour the olive oil into a 12-inch sauté pan, turn the heat to high, and when the oil is hot, slip in the meat. Turn the ribs two or three times to brown them well. If the pan is crowded, do a batch at at time, then return them all to the pan. Pour in the wine and turn the ribs once or twice while the wine bubbles completely away.
- Add the sliced onions, salt and chili pepper, cover the pan and turn the heat down to low. Cook for 2 to 3 hours, turning the ribs occasionally, until the meaty part of the ribs feels very tender and the onions have cooked down to a creamy consistency.
Nutrition Facts : @context http, Calories 1163, UnsaturatedFat 52 grams, Carbohydrate 9 grams, Fat 84 grams, Fiber 1 gram, Protein 88 grams, SaturatedFat 28 grams, Sodium 1345 milligrams, Sugar 4 grams, TransFat 1 gram
BBQ PORK SPARE RIBS
Steps:
- Preheat oven to 325 degrees. Parboil ribs by placing in a large pot filled with beer and water. Add 1 onion and peppercorns. Bring to a boil and let simmer for 5 minutes. In medium sized saucepan heat oil, 1 chopped onion, and garlic. Cook until onions become translucent. Add vinegar, ketchup, molasses, lemon juice and a dash of Worcestershire sauce. Season with pepper and a Tabasco sauce. Bring to a simmer. Remove ribs from pot and brush on sauce. Place in roasting pan and roast in oven for 1 to 1 1/2 hours.
CARAMELIZED-ONION PORK
We live in a farming community, and one of our main crops is onion. When I competed in a cooking contest at the Idaho-Eastern Oregon Onion Festival, I was flabbergasted when I won the top three prizes. This was the first-place recipe. -Nell Cruse, Ontario, Oregon
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, cook onion and sugar in oil over medium-low heat until onion is tender and golden brown, about 30 minutes, stirring occasionally., Place the pork in a 13x9-in. baking dish coated with cooking spray. Sprinkle with salt and pepper. Top with onion mixture., Bake, uncovered, at 350° for 40-45 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.
Nutrition Facts : Calories 191 calories, Fat 6g fat (2g saturated fat), Cholesterol 74mg cholesterol, Sodium 207mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges
CARAMELIZED ONIONS WITH BARBECUE SAUCE
Categories Condiment/Spread Onion Sauté Picnic Kid-Friendly Bon Appétit Small Plates
Yield Makes 4 adult-size servings
Number Of Ingredients 7
Steps:
- Heat oil in large skillet over medium-high heat. Add onions, salt and pepper; cook until onions begin to brown, stirring frequently, about 8 minutes. Add broth, barbecue sauce and vinegar. Reduce heat to medium; simmer until sauce thickens, stirring occasionally, about 15 minutes. (Can be made 1 day ahead. Cover; chill. Rewarm before serving.)
CARAMELIZED ONION - BBQ
Great onions that go with anything that is grilled on the BBQ. A TV chef did this once and it has been a family faviorite since. Only problem is I have never measured ingredients - so adjust to suit your own taste! Also great on a sausage sandwich.
Provided by sams1
Categories Onions
Time 7m
Yield 3 serving(s)
Number Of Ingredients 4
Steps:
- Cook onions on BBQ plate until soft, using oil to prevent sticking.
- Just prior to serving mix through brown sugar and balsamic vinegar until sugar dissolves and oniobs are "caramalised".
- Enjoy!
Nutrition Facts : Calories 48.1, Fat 0.1, Sodium 4, Carbohydrate 11.9, Fiber 1, Sugar 7.6, Protein 0.7
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