The most fork-tender, fall-off-the-bone pork short ribs. Perfectly flavored with garlic and rosemary with an incredible sauce to ladle over the ribs and vegetables. You’ll LOVE this recipe from my mother!
- 2 lbs. boneless, country-style (thick) pork ribs (strips) — Bone-in ribs are fine if you can’t find boneless.
- 1/4 cup olive oil
- 1 entire bulb of garlic, minced
- 1/4 cup fresh rosemary, minced
- 1 – 2 cans low-sodium chicken broth
- salt and pepper to taste (freshly grated is best)
Here’s what you need to do (besides smelling a wonderful aroma while the following takes place)
- In a large, deep frying pan, saute’ the minced garlic in warm-hot olive oil (you don’t want to get olive oil too hot or it will burn and just plain get icky-tasting).
- After about 3 minutes, strain the garlic out of the olive oil and set aside in a small bowl (you will put this back in later).
- Leaving the olive oil in the pan, place the ribs in the hot oil to brown thoroughly on all sides.
- Add a can or two of low-sodium chicken broth.
- Put the sautéed garlic back into the pan with the ribs and chicken broth.
- Add the minced rosemary; salt and pepper to taste.
- Simmer everything on low for about 1-1/2 hours or until the pork is fork tender.
- If the ribs are not browned enough for you, place them under a hot broiler for about 5 – 10 minutes, keeping an eye on them so they do not burn.
- Pour the sauce into a nice serving dish.
- Place the ribs on a platter and garnish with rosemary.
- This Italian pork entree is wonderful served with potatoes prepared as a baked potato, garlic mashed, or roasted. A good, fresh loaf of Italian bread will be appreciated by your guests who will want to sop up the sauce instead of licking the plate!