Braised Pork Ribs with Blood Orange, Fennel, and Black Olives

Name: Braised Pork Ribs with Blood Orange, Fennel, and Black Olives
Yield: serves 6
Ingredients: 3 pounds bone-in country-style pork ribs or shoulder chops; Kosher salt and freshly ground black pepper; 4 tablespoons olive oil; 3 medium fennel bulbs, cut into thick wedges; 3 cloves garlic, thinly sliced; 1 cup peeled and chopped plum tomatoes, fresh or canned; 1/2 cup freshly squeezed blood orange juice; 1 teaspoon honey; 1 cup pitted kalamata olives; 1 bay leaf; 1 wide strip of blood orange zest; 2 tablespoons chopped fennel fronds for garnish

December 22, 2011

Country-style ribs, from the shoulder end of the pork loin, turn succulent with long, slow braising. In late winter and early spring, when California’s blood orange harvest is peaking, Brian adds their tangy juice to the braise, along with fennel wedges and kalamata olives. Like many braises, this dish reheats well. Serve with wide ribbon noodles, such as pappardelle.

Recipe notes

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