Description
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!
Ingredients
Units
Scale
- 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)
Instructions
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.
Notes
- 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!
- Mangia!
