Country Style Pork Ribs with Fennel & Cremini Whole Grain Risotto
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Paul Lynch
This recipe has complex flavors – but is easier than it looks at first glance. Cook the fennel first (this can be done a day ahead), then the ribs and finaly the risotto-style whole grains.
ingredients
Fennel Braised With Sherry Vinegar & Honey
1 bulb fennel, julienned 1/4"
1 ounce butter
½ fluid ounce olive oil
1 bay leaf
Salt & white pepper
2 ounces sherry vinegar
1 ounce honey
Pork Ribs
2 pounds country style pork ribs
2 ounces olive oil
¼ cup flour
1 teaspoon paprika
1 teaspoon salt
½ teaspoon dry mustard
1 medium onion, sliced thinly
1 clove garlic, chopped
2/3 cup beer (optional) or water
Fennel & Cremini Whole Grain Risotto
1 ½ cups Cremini (Baby Bella) mushrooms, cut in wedges
¾ cup leeks, sliced
4 tablespoons olive oil
braised fennel, from above
4 ½ cups water
1 ¼ cups farro (spelt or hulled barley can be substituted)
1 tablespoon Italian flat leaf parsley, chopped
Bouquet garni including:
4 peppercorns
1 bay leaf
1 sprig sage
1 bunch parsley stems
1 sprig thyme
Instructions
FENNEL: Melt butter and oil in heavy bottom oven-proof pan over medium heat. Place slices of fennel in pan with bay leaf, turn and coat with oil. Cook, stirring, until fennel begins to color. Mix honey and sherry vinegar, pour over fennel slices, toss to coat. Cover and place in a 325°F oven. Cook 15 minutes. Stir fennel, cook another 15 minutes, then add 1/2 cup water. Continue cooking and turning until fennel is tender, about 45 minutes. Set aside to cool.
PORK RIBS: Combine flour with the paprika, salt, and dry mustard; toss ribs in this mix, to coat. Brown ribs in oil, in heavy bottom oven-proof pot. Place remaining ingredients in the pan and cover. Place covered pan in 350°F oven for 1 1/2 hours until ribs are tender.
RISOTTO: Sauté leeks and mushrooms in oil for 5 minues, until mushrooms give off their moisture. Then add farro to coat with oil. Add water and herbs (tied together, or tied in a coffee filter or piece of cheesecloth), bring to a boil, reduce heat and cover. Add braised fennel. Cook 45 minutes. Remove bouquet garni, season & stir in parsley at the end of cooking.
makes: 6 servings
