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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Tatykourtney Ivypauline
[email protected]These ribs were a disappointment. The meat was tough and the sauce was bland. I would not recommend this recipe.
Denise Tyne
[email protected]This recipe is a keeper! The ribs were incredibly tender and the sauce was delicious. I will definitely be making this again and again.
Mom Dad Love
[email protected]I made this dish for a party and it was a hit! Everyone loved the ribs and asked for the recipe. I will definitely be making this again.
Rehan Niazi Official
[email protected]I followed the recipe exactly and the ribs turned out great. The meat was fall-off-the-bone tender and the sauce was rich and flavorful. I would definitely recommend this recipe.
Towhid Shawon
[email protected]These ribs were amazing! The meat was so tender and the sauce was perfect. I will definitely be making this again and again.
kasule shifah
[email protected]Overall, I thought this dish was just okay. The ribs were tender but lacked flavor, and the sauce was bland. I wouldn't make this again.
Wumi Oni
[email protected]The ribs were a bit dry and the sauce was too sweet for my taste. I think I would try a different recipe next time.
Ariful Rahman
[email protected]This was a delicious and easy recipe to follow. The ribs were cooked perfectly and the sauce was amazing. I will definitely be making this again.
Husain Deen
[email protected]The ribs were juicy and flavorful, and the sauce was rich and savory. I especially liked the addition of fennel, which gave the dish a unique and interesting flavor.
George Paul
[email protected]These braised spareribs were fall-off-the-bone tender and had a rich, flavorful sauce. The fennel added a subtle sweetness and anise flavor that complemented the pork perfectly. I will definitely be making this dish again!