- 1 pound boneless country-style pork spareribs, trimmed and cut into 1-inch chunks
- 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
- Season the pork with ½ teaspoon each salt and 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 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 Taste and season with salt and pepper. Serve drizzled with additional oil and honey.
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