Braised Balsamic Ribs with Fennel and White Beans

by Editorial Staff

Summary

Prep Time 45 mins
Cook Time 2 hrs 30 mins
Total Time 3 hrs 15 mins
Course Main Course
Cuisine European
Servings (Default: 6)

Ingredients

  • 1 ½ kg pork ribs
  • 250 g beans, white, soaked the evenin before
  • 5 tablespoon olive oil
  • 2 cloves garlic
  • 1 sprig thyme
  • 1 sprig rosemary
  • salt
  • 500 ml balsamic vinegar
  • 2 tablespoon fennel seeds
  • Black pepper, freshly ground
  • 4 tuber / s fennel, small
  • 250 g celery
  • 250 g cherry tomato (s)
Braised Balsamic Ribs with Fennel and White Beans
Braised Balsamic Ribs with Fennel and White Beans
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Instructions

  1. Soak the beans the night before.
  2. Cut the ribs into portions.
  3. Put the drained beans and ribs in a saucepan and cover with water. Add 2 tablespoons of olive oil, salt, garlic, thyme and rosemary and simmer over a mild heat for 45 minutes with the lid slightly open.
  4. Remove the ribs and let them drain. Simmer the beans for another 45 minutes or more, until tender.
  5. In the meantime, reduce the balsamic vinegar by half. Marinate the ribs with the reduced vinegar and 1 tablespoon of fennel seeds, salt and pepper. Turn it over a few times.
  6. Preheat the oven to 180 degrees.
  7. Quarter the fennel bulbs, put the fennel greens aside. Cut out the stalk. Clean the celery, pluck the leaves and place with the fennel greens. Cut the sticks into pieces of approx. 5 cm.
  8. Chop the fennel greens and celery leaves, then sprinkle them over the finished dish.
  9. When the beans are soft, add the fennel and simmer for about 5 minutes, then add the celery pieces and simmer for another two minutes. Pour everything through a sieve, save the cooking water.
  10. Put the vegetables in an ovenproof dish, add a little salt and pepper and add 1 tablespoon of fennel seeds. Drizzle some olive oil over it. Place the ribs without marinade on top, add approx. 200 ml of the cooking water.
  11. Braise at 180 degrees circulating air for about 40 minutes, turn the ribs once and pour the bean liquid over them.
  12. Wash and halve the tomatoes. After the 40 minutes add to the dish, as well as the balsamic marinade. Braise for another 20 minutes, if necessary reduce the temperature a little if the ribs look too dark.
  13. Sprinkle the chopped fennel greens and celery leaves over the dish before serving.
  14. Serve with ciabatta or baguette.
  15. I can`t get fennel in Thailand, so I replace it with daikon (a white radish).

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