Braised Spareribs with Fennel

Name: Braised Spareribs with Fennel
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 2 bay leaves; 473 milliliters chicken stock; 1 pinch Pinch crushed red pepper; 473 milliliters dry white wine; 2 eggs; 1 fennel bulb, cut into large dice; 2 teaspoons fennel seeds, toasted and ground; 355 milliliters all-purpose flour; 6 garlic cloves; 118 milliliters mixed chopped herbs (parsley, chives, marjoram, oregano or dill are great); 4 servings Kosher salt; 118 milliliters milk; 4 servings Extra-virgin olive oil; 1 large onion, cut into large dice; 1 rack spareribs, cut into ribs; 1 bundle thyme

Braised Spareribs with Fennel might be just the main course you are searching for. This recipe makes 4 servings with 1433 calories, 64g of protein, and 96g of fat each. This recipe covers 52% of your daily requirements of vitamins and minerals. Head to the store and pick up milk, fennel seeds, onion, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes about 2 hours and 30 minutes.

Instructions

Watch how to make this recipe.

Preheat the oven to 400 degrees F.

Equipment you will use

Oven

Coat a Dutch oven with olive oil and bring to a high heat. Season the ribs with salt and brown in the hot oil.

Ingredients you will need

Olive Oil

Ribs

Salt

Cooking Oil

Equipment you will use

Dutch Oven

Remove from the pan and discard the excess oil.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Vegetable

Fennel

Garlic

Onion

Ribs

Cooking Oil

Equipment you will use

Food Processor

Frying Pan

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.

Ingredients you will need

Red Pepper Flakes

Fennel Seeds

Bay Leaves

White Wine

Thyme

Ribs

Wine

Equipment you will use

Frying Pan

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.

Ingredients you will need

Chicken Stock

Bone

Ribs

Equipment you will use

Oven

Serve the spareribs over the Herb Spaetzle.

Ingredients you will need

Spare Ribs

What a rib!

Bring a large pot of well salted water to a boil over medium heat.

Ingredients you will need

Water

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Pot

In a small bowl whisk together the eggs and milk until they are a homogeneous mixture.

Ingredients you will need

Egg

Milk

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Whisk

Bowl

In a large bowl, add flour and make a hole in the flour.

Ingredients you will need

All Purpose Flour

Equipment you will use

Bowl

Add a pinch of salt and using a fork, gradually combine the milk/egg mixture with the flour.

Ingredients you will need

All Purpose Flour

Milk

Salt

Egg

Mix until they are just combined. Stir in 1/4 cup of the herbs.

Ingredients you will need

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.

Ingredients you will need

Water

Equipment you will use

Colander