Juicy, well-browned, tender, and very tasty pan-fried pork ribs. An economical, easy, and quick meat dish to bring to the table.
Pan-fried pork ribs are very flavorful, tender, and juicy. Every time I prepare them, my nieces and nephews eat them very gladly and say to me, “this meat is so good, aunt.”
Generally, in my area, ribs or spare ribs are grilled over charcoal, but often there are gray, rainy days, and you don’t feel like going outside. Just use a non-stick pan to have soft, juicy, and very tasty meat! Delicious.
They are an excellent second course and accessible to everyone as they are very easy to make, but made with economical products.
It is very important to choose a quality wine; I recommend when possible to use fresh aromatic herbs such as rosemary and sage.
Don’t rush cooking but follow my advice; pork is very delicate, or you risk ruining its juiciness, resulting in dry meat.
Oil and aromatics are the main ingredients; let’s see how to proceed together.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4/6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 272.86 (Kcal)
- Carbohydrates 1.46 (g) of which sugars 0.06 (g)
- Proteins 22.81 (g)
- Fat 18.53 (g) of which saturated 3.45 (g)of which unsaturated 4.39 (g)
- Fibers 0.38 (g)
- Sodium 527.36 (mg)
Indicative values for a portion of 140 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Pan-Fried Pork Ribs
- 2.65 lbs pork ribs
- to taste extra virgin olive oil
- 2 cloves garlic
- 1 glass dry white wine
- sage
- 2 sprigs rosemary
- to taste salt
- pepper
- 2 leaves bay leaf
Tools
- Pan
- Lid
- Cutting Board
- Knife
- Wooden Spoons
Steps for Pan-Fried Pork Ribs
To prepare pan-fried pork ribs, start by cutting the individual ribs from the whole rib piece using a sharp knife following the bone line.
Place them in a hot pan with oil, garlic, bay leaf, and aromatics.
Brown them over high heat until well colored on all sides.
(Cook over high heat, turning them often to ensure even browning).
(A tip: turn without piercing the meat to prevent juice loss).
Then deglaze with the wine, pouring it in two stages.
Pour half first, let it evaporate, then rehydrate with the other half, all over high heat.
Continue with medium flame cooking (using the lid to prevent meat dehydration) and cook until you feel with the fork that the meat around the bone is soft and easily penetrated.
For about 30/40 minutes (time may vary depending on the size of the pieces), stirring occasionally.
Add a little water if necessary to continue cooking
Season with salt and pepper only at the end of cooking, serve the pan-fried pork ribs immediately hot and steaming, and taste the delight for your taste buds.
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Advice
From the trusted butcher, it is advisable to divide the pork ribs into smaller pieces to speed up cooking times and make them tender and juicy.
They are also called spare ribs or pork tips, have little meat, and their cost is not high. Children love them.
To recognize quality meat, it is essential to read the label, where by law the animal’s origin, farm, and type of slaughter performed on it, as well as the species, commercial cut, and the country where it was raised, are specified.
This rule also applies to pork, lamb, and chicken, as well as beef.
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Storage and Notes
How to store quality meat.
Storing is also a fundamental aspect for quality meat. It should be placed in the coldest part of the fridge, at the top, for a time shorter than the expiry date: it’s best to consume it a few days before the date on the packages.
The ideal is to store red meat for three days and a couple at most for white meat.
In case of freezing meat at -18 degrees, it is recommended to consume it within 4 months for pork, 6 months for veal, and 9 months for beef and chicken.
The thawing process must occur slowly, so using the microwave is not recommended: it’s better to leave the meat in the fridge overnight after taking it out of the freezer before cooking it.
FAQ (Frequently Asked Questions)
Do I have to use wine to deglaze?
They are also excellent deglazed with beer.
Can I cook them in the oven?
Yes, with the same procedure.
