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.

　　

Ingredients

serves 6

　　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

　　

Step 1

Season the pork all over with salt and pepper. Heat a large, wide pot over high heat, then add the olive oil. When the oil is hot, add the pork and brown on all sides, about 5 minutes. Transfer the pork to a platter. Add the fennel wedges to the same pot and sear until lightly browned on both cut sides, about 2 minutes. Set the fennel aside.

　　

Step 2

Return the pot to low heat and add the garlic. Sauté for about 1 minute, stirring to release its fragrance, then add the tomatoes, orange juice, and honey. Stir with a wooden spoon to release any browned bits on the bottom of the pot. Return the pork to the pot, then add the olives, bay leaf, and orange zest. Bring to a boil, then cover, reduce the heat to maintain a gentle simmer, and cook until the pork is fork-tender, about 1 1/2 hours, turning it over in the sauce halfway through.

　　

Step 3

Transfer the pork to a platter with tongs and keep warm. Discard the bay leaf and orange zest. Add the fennel wedges to the pot. If necessary, add a little water so that the liquid comes about halfway up the sides of the fennel. Cover and cook until the fennel is tender, about 15 minutes. Return the pork to the pot and reheat, turning to coat it with the sauce. Divide the pork and fennel among 6 plates and spoon the sauce over them. Garnish with the chopped fennel fronds and serve immediately.

　　

Step 4

Enjoy with Cakebread Cellars Benchlands Select Cabernet Sauvignon or another red wine with firm structure and concentration.

　　The Cakebread Cellars American Harvest Cookbook