|2 Tbsp Extra Virgin Olive Oil (EVOO)
|3 Lb. spare ribs
|1 big onion sliced finely
|2 Tbsp chopped parsely
|Calories per serving
|2 cups water
Divide the ribs into pieces and sauté in a pan over high heat with a
little water, adding the water when it evaporates. Turn them often to avoid burning. When slightly brown, add salt and red pepper, remove from heat and transfer them to a serving platter keeping the
Sauté the sliced onion until transparent in the same pan with the fat of the ribs. Add the onion to the ribs, sprinkle with chopped parsley and the cooking liquid.
Great a glass of Operetta Nero d’Avola and Perricone opened 30 minutes before serving.