BRAISED PORK RIBS WITH BLOOD ORANGE, FENNEL, AND BLACK OLIVES
Steps:
- Season the pork all over with salt and pepper. Heat a large, wide pot over high heat, then add the olive oil. When the oil is hot, add the pork and brown on all sides, about 5 minutes. Transfer the pork to a platter. Add the fennel wedges to the same pot and sear until lightly browned on both cut sides, about 2 minutes. Set the fennel aside.
- Return the pot to low heat and add the garlic. Sauté for about 1 minute, stirring to release its fragrance, then add the tomatoes, orange juice, and honey. Stir with a wooden spoon to release any browned bits on the bottom of the pot. Return the pork to the pot, then add the olives, bay leaf, and orange zest. Bring to a boil, then cover, reduce the heat to maintain a gentle simmer, and cook until the pork is fork-tender, about 1 1/2 hours, turning it over in the sauce halfway through.
- Transfer the pork to a platter with tongs and keep warm. Discard the bay leaf and orange zest. Add the fennel wedges to the pot. If necessary, add a little water so that the liquid comes about halfway up the sides of the fennel. Cover and cook until the fennel is tender, about 15 minutes. Return the pork to the pot and reheat, turning to coat it with the sauce. Divide the pork and fennel among 6 plates and spoon the sauce over them. Garnish with the chopped fennel fronds and serve immediately.
- Enjoy with Cakebread Cellars Benchlands Select Cabernet Sauvignon or another red wine with firm structure and concentration.
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Oluwatoyin Abideen
[email protected]This dish is a bit time-consuming to make, but it's worth the effort.
Imas GB
[email protected]I can't wait to try this recipe. It looks delicious.
Hamza Ahmed
[email protected]This recipe is definitely a keeper. I'll be making it again and again.
Janae Clyburn
[email protected]I used baby back ribs instead of pork ribs and they were perfect.
syed wahab
[email protected]The ribs were a bit dry, but the flavor was good.
Robert Casillas
[email protected]I'm not a big fan of fennel, but I really liked the way it paired with the pork in this dish.
Jayleen Gutierrez
[email protected]This was my first time making pork ribs and they turned out great! Thanks for the recipe.
Kekhutsitse Ntoampe
[email protected]I would definitely recommend this recipe to anyone who loves pork ribs.
MGW
[email protected]I made this dish for a party and it was a huge hit. Everyone loved the ribs.
Saira
[email protected]I'm not a fan of black olives, so I omitted them from the recipe. The ribs were still very good.
Mathias Autale
[email protected]This dish was a lot of work, but it was worth it. The ribs were delicious and the sauce was amazing.
Shoaib Tanoli
[email protected]I had a hard time finding blood oranges, so I used regular oranges instead. The ribs were still good, but I think they would have been even better with blood oranges.
WOLF SUS
[email protected]These ribs were a bit too fatty for my taste, but the flavor was good.
Fayaz Ahmed Soomro
[email protected]I've made this dish several times and it's always a hit. The ribs are always juicy and flavorful.
Abenezer
[email protected]I'm not a huge fan of pork ribs, but these were surprisingly good. The blood orange and fennel really complemented the meat.
Muchanji Jessy
[email protected]My family loved these ribs! They were so easy to make and the flavors were amazing.
Chosen Son
[email protected]These pork ribs were fall-off-the-bone tender and packed with flavor. The blood orange, fennel, and black olives added a unique and delicious twist to the classic dish.