Skillet Riblettes with Aged Balsamic
Cut the ribs into two to three rib sections and either salt overnight of brine overnight covered completely in a solution of 1 cup water to 3/4 tablespoon kosher salt. Make sure the ribs are completely submerged in the salt solution.
Warm the olive oil in a large frying pan and brown the ribs, turning occasionally, until golden, 10 to 12 minutes. Remove from the pan with tongs. Pour off the excess fat and discard.
Add the garlic and cook the garlic until golden. Add the wine, tomatoes and balsamic vinegar and bring to a boil. Boil for 1 minute and add the rosemary and ribs, meat side down, to pan. Add broth to almost cover the meat and bring to boil. Reduce the heat to medium low, cover, and simmer, turning occasionally until the meat is soft and almost falls off the bone, about 1 hour.
Remove the ribs from the pan and strain the sauce. Skim off any fat that has accumulated. Add the sauce back to the pan and reduce if needed to thicken the sauce to a syrupy consistency. Gently turn the ribs gently to coat and serve.
2 racks pork babyback ribs, halved lengthwise by the butcher
1 tablespoon extra virgin olive oil
2 cloves garlic, crushed
1 cup dry red wine like cabernet sauvignon
1/2 cup diced canned tomatoes
6 ounces aged balsamic vinegar
3 sprigs fresh rosemary
Large pinch crushed red pepper flakes
3 cups low sodium beef broth