Braised Country Pork Ribs with Tomato and Fennel by Chef Andrea Reusing

20 minutes Prep Time
40 minutes Cook Time
6 Servings

Cooking country ribs with moist heat helps melt excess fat and soften tough bits. Here they’re cooked until browned and then braised with tomatoes, wine and aromatic vegetables so they absorb tons of flavor. The braising liquid is then reduced into a sweet-and-salty sauce for glazing the ribs and drizzling over them before serving.

Ingredients

  • 1 (28 ounce) can Tuttorosso® Peeled Plum Tomatoes, finely chopped, juice reserved
  • Kosher salt and freshly ground black pepper to taste
  • 2 teaspoons whole fennel seed, toasted and ground
  • 2 tablespoons extra virgin olive oil
  • 3 pounds bone-in country pork ribs, ribs from the dark end of the loin/sholder
  • 3 garlic cloves, peeled and smashed
  • 1 yellow onion, quartered
  • 1 carrot, peeled and thickly sliced
  • 1 large fennel bulb, halved and thinly sliced, tops reserved
  • 2 arbol chilies, crumbled if more spice is desired
  • 1 cup dry white wine

Instructions

Step one

Preheat the oven to 300°F.

Step two

In a small bowl, season tomatoes with the salt, pepper allow to rest for 1 minutes and up to several hours.

Step three

Rinse the pork and pat it dry. If it isn’t already, allow it to come to room temperature. Season generously with salt, pepper and fennel seed.

Step four

Heat a large, heavy Dutch oven over medium-high heat. Add the oil and sear the pork on all sides, taking your time, turning it frequently and adjusting the heat as necessary to avoid scorching.

Step five

Transfer the pork to a large plate. Pour off all but 1 tablespoon of the fat in the pan, and add the garlic, onion, carrot, and fennel in batches, seasoning with salt and pepper, and sauté over medium heat until they are golden brown and starting to soften, 3 to 4 minutes. Set aside the vegetables with the pork. Add the remaining oil to the pan; toast the chile briefly before adding the wine, then the diced tomato, deglazing the pan with a wooden spoon. Return the pork and vegetables to the pan. Put a piece of parchment or aluminum foil over the meat, folding it down around it so that it makes a snug tent. Cover the pot with a tight-fitting lid, and place it in the middle of the oven. Cook for 30 minutes, until flavors are melded and pork is still pink at the bone, turning it once or twice to keep all sides moist. Garnish with fennel leaves.

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