Candied pork spare ribs with red wine and Ciipolline onions in balsamic vinegar

Serve 6

Remove the ribs from the package and rinse them under a running hot water. In a pan, brown the sugar taking care not to move it to prevent it from crystallizing; add the red wine, bay leaf and reduce the mixture by about half. Open the tin of Cipolliine onions , removing the oil on top and keep the Balsamic that we will add to the the red wine sauce: continue to cook until a syrupy consistency is obtained. Add Cipollin Onions and Ribs in the sauce and keep reduce the sauce for few minutes.  Turn of the heat and serve.