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Pork Spareribs with Red Wine and Fennel by Mario Batali

Mario Batali
Servings: 8
2+ hr

Cooking this tough cut of meat makes it fall-off-the-bone delicious

  • Ingredients
  • step-by-step directions
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.
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