LOW Carb : Sear and Simmer Pan Roasted Ribs

This is some great food that you spend about 10 minutes doing the work, then it sits there cooking itself while you get to take all of the credit.  Too easy to do and people think you spend hours making it.  The only word of caution, don't burn the garlic...  I messed up the first batch (I still ate them and were good).
Have fun...

Sear and Simmer Pan Roasted Ribs

Ingredients:
3 pounds of ribs (country style or spare ribs that have been separated)
¼ cup vegetable oil
3 cloves garlic thinly sliced
10-12 fresh sage leaves chopped
1-½ cups dry white wine
Salt and pepper to taste

Preparation:
Heat the vegetable oil on medium high in a skillet large enough to hold the ribs. Once the oil is hot, add the ribs and brown all sides. Don’t worry if they stick a little, this will help flavor the gravy later. Once you’ve browned the ribs, add the garlic and cook for about 30 seconds, careful not to burn the garlic, you only want to release the flavor of the garlic, add 1 cup of the wine. After the alcohol has burned off the wine, about 30 seconds, turn the heat to low and cover, leaving the lid slight askew. Simmer until the ribs are done and pull away from the bone, about 30-45 minutes, depending on the size of the ribs. As the ribs cook, turn at least once and check frequently to make sure they do not dry out. As the gravy starts cooking down, add a little water, never adding too much, you want the ribs to simmer, not boil.

Once the ribs are done, remove and keep warm. Turn the heat up to high, add the other ½ cup of wine and ¼ cup of water stir with a wooden spoon to deglaze (loosen the pieces that are stuck to the bottom of the pan and residues on the sides) pan. Turn the heat down to medium high and allow to cook for about a minute. Pour gravy over the ribs and the side dish if desired. Serve immediately.

 
The amount of carbs remains negligible because the wine permeates the meat and that's it. 

Serves 5 with 4 grams of carbs per serving

When do you add the chopped sage leaves?? During the simmering or at the end? Thanks, Terry

OMG I can't wait to make these!!!