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Pork Spareribs with Red Wine and Fennel by Mario Batali

545 Pork Spareribs with Red Wine and Fennel
Cooking this tough cut of meat makes it fall-off-the-bone delicious
skill level
Moderate
time
Over 120min
servings
8
cost
$$
Contributed by :
Cooking this tough cut of meat makes it fall-off-the-bone delicious
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ingredients
  • 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)
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    6 tablespoons Extra-Virgin Olive Oil
    5 pounds Pork Spareribs; cut into 2-inch pieces
    Salt
    Freshly Ground Black Pepper
    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.
  • 2
    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
    Add Aromatics, Anchovies and Fennel Seeds, then cook until soft, about 5 minutes.
  • 3
    1/4 cup Tomato Paste
    Add the Tomato Paste and cook 3 minutes more.
  • 4
    2 cups Medium-Bodied Dry Red Wine; such as Chianti
    2 cups Chicken Stock
    Add the Wine and the Chicken Stock and bring to a boil.
  • 5
    Place the ribs into the braising liquid and bring back to a boil.
  • 6
    Lower the heat to a simmer.  Cover and cook until the ribs are fork-tender, about 1 1/2 hours.
  • 7
    2 Hot Chilies (Fresno & Jalapeno)
    1 Orange (zest & juice)
    Transfer to shallow bowls and serve with Gremolata of Fennel Fronds, Hot Chiles (Jalapeños and Fresnos) and Orange Zest.
  • 8
    Serve with Polenta if desired.
 
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