BRAISED SPARERIBS WITH FENNEL
Steps:
- Preheat the oven to 400 degrees F.
- Coat a Dutch oven with olive oil and bring to a high heat. Season the ribs with salt and brown in the hot oil. Remove from the pan and discard the excess oil.
- While the ribs are browning, puree the onion, fennel and garlic in the food processor to a coarse paste. After the ribs are browned and pan has been purged of excess oil, add the pureed vegetables and brown.
- Return the ribs to the pan and add the white wine, bay leaves, fennel seed, thyme and crushed red pepper flakes. Reduce the wine by half. Add the chicken stock, cover and place in the preheated oven. Cook the ribs for 2 hours or until they are very soft and almost falling off the bone. Check the ribs periodically to make sure everything is moving along nicely and to make sure the liquid hasn't reduced too much.
- Serve the spareribs over the Herb Spaetzle.
- What a rib!
- Bring a large pot of well salted water to a boil over medium heat.
- In a small bowl whisk together the eggs and milk until they are a homogeneous mixture.
- In a large bowl, add flour and make a hole in the flour. Add a pinch of salt and using a fork, gradually combine the milk/egg mixture with the flour. Mix until they are just combined. Stir in 1/4 cup of the herbs.
- Place the batter in a colander over the boiling water. Using a rubber spatula or a spaetzle maker, push the batter through a colander into the boiling water. Boil the spaetzle for 2 to 3 minutes or until firm. Drain the spaetzle and place in a medium bowl. Add some olive oil and the remaining 1/4 cup of herbs. Toss to coat evenly and serve immediately.
- What cuties!
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Vanessa McFarland
[email protected]This recipe is a keeper! The ribs are fall-off-the-bone tender and the sauce is mouthwatering. I served them with mashed potatoes and roasted vegetables, and it was a perfect meal. Highly recommend!
Kagoda Ivan
[email protected]I'm not a big fan of ribs, but I decided to give this recipe a try. I was pleasantly surprised! The ribs were cooked perfectly and the sauce was delicious. I will definitely be making this recipe again.
Ishara Kaushani
[email protected]These ribs are amazing! The meat is so tender and flavorful, and the sauce is perfect. I will definitely be making this recipe again and again.
Ahmer Nazir
[email protected]I made this recipe for a potluck and it was a huge success. Everyone loved the ribs and asked for the recipe. I will definitely be making this recipe again.
Crickeys Caspa
[email protected]I've made this recipe several times now and it's always a crowd-pleaser. The ribs are always tender and juicy, and the sauce is flavorful and tangy. I highly recommend this recipe.
Jan pakhi
[email protected]This recipe was easy to follow and the results were amazing. The ribs were fall-off-the-bone tender and the sauce was perfect. I will definitely be making this recipe again.
Adu Emelia
[email protected]I'm not a huge fan of fennel, but I decided to give this recipe a try anyway. I was pleasantly surprised! The fennel flavor was subtle and not overpowering at all. The ribs were cooked perfectly and the sauce was delicious. I will definitely be makin
Bayazid Sarder
[email protected]I'm always looking for new and exciting ways to cook ribs, and this recipe definitely delivered. The braising process made the ribs incredibly tender, and the fennel and orange zest gave them a wonderful depth of flavor. I will definitely be making t
Violet Shreve
[email protected]Wow! These ribs are fall-off-the-bone delicious. The fennel and orange zest give them a unique and amazing flavor. I served them with roasted potatoes and a side of steamed broccoli, and it was the perfect meal. Highly recommend!
TRUSTED EgBE
[email protected]I tried this recipe for my family last night and it was a total hit! Everyone raved about how tender and flavorful the ribs were. The fennel added a subtle sweetness that really complemented the pork. I will definitely be making this recipe again and