1/4 cup of olive oil
5 cloves of garlic, minced
1 large onion, cut into wedges (150g)
2 cups of red wine, dry
1/2 teaspoon of dried thyme
2 tablespoons of salt
8 pork ribs, cut into 1-inch pieces (1.2 kg)
1/2 cup of water
1/4 cup of olive oil
5 cloves of garlic, minced
1 large onion, cut into wedges (150g)
2 cups of red wine, dry
1/2 teaspoon of dried thyme
2 tablespoons of salt
8 pork ribs, cut into 1-inch pieces (1.2 kg)
1/2 cup of water
In a large saucepan, heat the olive oil over medium heat and sauté the garlic and onion until golden brown, stirring occasionally
Transfer the mixture to a blender, add the red wine, thyme, salt, and blend until smooth
In a medium bowl, fork-tenderize the pork ribs well with a fork
Mix in the marinade and cover
Refrigerate for at least 12 hours
In a large saucepan, bring the meat and marinade to a boil over high heat
Reduce the heat, cover, and simmer for about 50 minutes, adding water as needed until the meat is tender
Arrange on a platter and serve hot.
