Mediterranean Short Ribs

Larry had taken some short ribs out of the freezer for the week’s meat rotation. As always, I like to look for new and different ways to prepare things, and I found a delicious Mediterranean recipe for them.

Mediterranean Short Ribs

These ribs were so tasty, with hints of both sweet and sour elements.

Preheat the oven to 375* F or 191*C.

Spray a baking dish with cooking spray

3-5 short ribs, cut the meat off the bone and into large chunks

2 TBSP coarse salt

3 TBSP pepper

1/4 cup olive oil

1 onion, diced

8-10 garlic cloves, sliced very thin

2 apples, peeled and diced

1 TBSP sumac

1/2 cup white vinegar or flavored white balsamic vinegar – I used honey ginger white balsamic vinegar

1/4 cup honey or spicy honey

Season the meat with salt & pepper and toss together in olive oil. Brown the meat completely in a large skillet.

Combine the apples, onions, garlic and spices together and add to the meat once it is completely browned. Cook for about 3-5 minutes, stirring often.

Transfer everything to the prepared baking dish and cover with aluminum foil. Bake for about 2 hours, or until the meat is tender, checking occasionally and stirring after about 1 hour.

Serve with your favorite Mediterranean side dishes and enjoy. The meat was tender and juicy, and the mixture of the onions and apples was just a perfect compliment to the pork. Serving pork with apples has been a very long tradition, going back 1000’s of years.

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.