Pork Spareribs With Peppers, Onions, Sage + Honey + Onions

 Ingredients

1 pound boneless country-style pork spareribs, trimmed and cut into 1-inch chinks

Kosher salt and ground black pepper

2 tablespoons extra-virgin olive oil , plus more to serve

2 bell peppers (red, orange or yellow), stemmed, seeded and cut into ½-inch strips 

1 medium red onion, halved and sliced ½-inch thick

1 cup dry white wine 

2 tablespoons honey, plus more to serve

1 tablespoon chopped fresh sage 

Yield

Serves: 4

Preparation

Season the pork with ½ teaspoon each salt and pepper. In a 12-inch skillet over medium-high, heat the oil until shimmering. Add the pork in an even layer and cook without stirring until lightly browned on the bottom, about 3 minutes. Using a slotted spoon, transfer to a medium bowl and set aside.  

To the fat remaining in the skillet, add the bell peppers, onion, ½ teaspoon salt and 1 teaspoon pepper. Cook over medium-high, stirring occasionally, until slightly softened and browned, 2 to 4 minutes. Add the wine, honey and sage, scraping up any browned bits.

Return the pork to the skillet along with any accumulated juices, then bring to a simmer and cook, stirring, until the pork is no longer pink at the center and the sauce clings lightly, 5 to 7 minutes. Taste and season with salt and pepper. Serve drizzled with additional oil and honey.