How to make it

  • Set a skillet over medium-low heat to warm.
  • Wash and pat dry ribs.
  • Sprinkle ribs with meat tenderizer and season with McCormick Seasoning.
  • Throw butter and EVOO into the warm skillet, bump the heat up to medium high.
  • Add in ribs and pan sear to get a good crust on both sides, about 3 minutes per side.
  • Add in wine, onions and mushrooms, bump heat back to medium-low and cover. Cook for one hour, no peaking.
  • Remove from pan to a warmed platter and cover with tin foil, let rest for 10 minutes.
  • Serve and enjoy!

Reviews & Comments 4

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  • cabincrazyone 12 years ago
    Ribs without BBQ sauce ... what a great idea! lol
    I'm poking fun at myself, being so focused on tomato based sauces that your recipe made me realize there's a whole 'nother world of rib tastes out there.
    Great post.
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  • laurakaay 13 years ago
    Hmmmm, hadn't thought about the sourcream, but it would be good! Thanks for the thought! ~Laura ;D
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  • justjakesmom 13 years ago
    Mmmm I bet these are tender! I'd be tempted to add some sour cream at the end though.
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    " It was excellent "
    lor ate it and said...
    How could I not give your recipe "5" forks ;) My family and I LOVE ribs and your recipe looks like it would please every single member in my family. Thank you for sharing.
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