Cooking this tough cut of meat makes it fall-off-the-bone delicious
Pork Spareribs with Red Wine and Fennel by Mario Batali
- 6 tablespoons Extra-Virgin Olive Oil
- 5 pounds Pork Spareribs; cut into 2-inch pieces
- 2 medium Red Onions; cut into 1/2 inch dice
- 2 Carrots; cut into 1/2 inch pieces
- 2 heads Fennel; cut into 1/4 in thick batonette; fronds set aside
- 12 cloves Garlic
- 2 Anchovy Fillets; Rinsed and patted dry
- 1 tablespoon Fennel Seeds
- 1/4 cup Tomato Paste
- 2 cups Medium-Bodied Dry Red Wine; such as Chianti
- 2 cups Chicken Stock
- 2 Hot Chilies (Fresno & Jalapeno)
- 1 Orange (zest & juice)
- In a large Dutch oven, heat the Olive Oil over high heat until smoking. Season the Spareribs aggressively with Salt and Pepper. Brown on all sides, then remove to a plate.
- Add Aromatics, Anchovies and Fennel Seeds, then cook until soft, about 5 minutes.
- Add the Tomato Paste and cook 3 minutes more.
- Add the Wine and the Chicken Stock and bring to a boil.
- Place the ribs into the braising liquid and bring back to a boil.
- Lower the heat to a simmer. Cover and cook until the ribs are fork-tender, about 1 1/2 hours.
- Transfer to shallow bowls and serve with Gremolata of Fennel Fronds, Hot Chiles (Jalapeños and Fresnos) and Orange Zest.
- Serve with Polenta if desired.