Graza

Making the caramel olive oil is ridiculously simple. Just throw all the ingredients in a small, shallow bowl and mix with a fork until the texture becomes consistent. If it's too runny, put it in the fridge for 10-15 minutes. After that, glaze the ribs generously, but leave some for later. 

Chop all the ingredients for the sauce as you wish. There is no wrong way. Sometimes one feels chonky, sometimes one feels smol. 

Put the glazed ribs in the oven and set a 15 minute alarm. Heat the pan. 

Roast the mushrooms and red onion first. Just before they start developing dark edges, toss in the chopped spring onions and garlic. Introduce a pinch of salt to the scene. 

Once you're happy with how things are looking, pour the bullion and the chuck the cream cheese in there. Stir and have a taste. Introduce more salt if you feel like it. The time may be nigh to throw that sprig of rosemary in there too. 

The ribs should be ready somewhere at this point. Take em out of the oven and cut them immediately into 4-6 pieces. Then lay them into the sauce to baste. Take a second to enjoy the bubbles of creamy goodness popping as the ribs drink up the flavor. Think of the pleasures that will soon unfold. Baste for about 5 minutes and if the sauce becomes too thick, just add a bit more water. 

Turn off the heat, but only to introduce a different, more primal kind of heat. A tiny blow torch. Slather the top of the ribs with the remaining caramel glaze and torch it. Burn that caramel nice and carefully. Spread the fire evenly, but with gusto. Torch until it becomes sufficiently crispy. 

Serve the dish in the pan with desired side dishes. Proceed to live deliciously.