Pan-Roasted Pork Ribs With Caramelized Onions

• 3 tablespoons extra-virgin olive oil
• 4 pounds baby-back ribs, split into pairs
• 1/2 cup dry white wine
• 2 very large onions, sliced very thin, about 6 cups
• Fine sea salt
• 1/2 to 1 chopped chili pepper or 3/4 tablespoon dried red chili pepper

1. Pour the olive oil into a 12-inch saute pan, turn the heat to high, and when the oil is hot, slip in the meat.
2. Turn the ribs two or three times to brown them well.
3. If the pan is crowded, do a batch at at time, then return them all to the pan.
4. Pour in the wine and turn the ribs once or twice while the wine bubbles completely away.
5. Add the sliced onions, salt and chili pepper, cover the pan and turn the heat down to low.
6. Cook for 2 to 3 hours, turning the ribs occasionally, until the meaty part of the ribs feels very tender and the onions have cooked down to a creamy consistency.

extravirgin olive oil, babyback ribs, white wine, onions, salt, chili pepper

Taken from cooking.nytimes.com/recipes/8190 (may not work)