Lombardia-Style Pork Ribs

Name: Lombardia-Style Pork Ribs
Total time: PT0D0H0M
Yield: serves 6
Ingredients: 1 Tbsp. whole black pepper; 1 Tbsp. anise; 1 Tbsp. star anise; 1 Tbsp. salt; 1 Tbsp. cumin; 1 Tbsp. red pepper flakes; 1 ⁄ 4 cup olive oil; 4 cloves garlic; 2 full pork ribs (8 bones each); 2 heads savoy cabbage; 2 sweet onions; 4 large carrots; 2 qt. chicken stock

Serves
serves 6

From Chef Jonathan Waxman, owner of Barbuto and West County Grill, this recipe for a savory pork rib and cabbage stew evokes the flavors of a northern Italian farmhouse.

Ingredients

1 Tbsp. whole black pepper
1 Tbsp. anise
1 Tbsp. star anise
1 Tbsp. salt
1 Tbsp. cumin
1 Tbsp. red pepper flakes
¹⁄₄ cup olive oil
4 cloves garlic
2 full pork ribs (8 bones each)
2 heads savoy cabbage
2 sweet onions
4 large carrots
2 qt. chicken stock

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Instructions

Step 1

Grind all dry spices in a spice mill. Pat pork dry and rub with spice mixture. Marinate ribs for 3 days.

Step 2

Wash off marinade and brush ribs with olive oil; grill for 20 minutes per side. Let cool.

Step 3

Cut cabbage, onions, and carrots into large chunks. Place all vegetables and pork into a large casserole and cover with chicken stock. Bring to a simmer and cook until meat is tender.

Step 4

Taste for seasoning and serve hot.

Grind all dry spices in a spice mill. Pat pork dry and rub with spice mixture. Marinate ribs for 3 days.
Wash off marinade and brush ribs with olive oil; grill for 20 minutes per side. Let cool.
Cut cabbage, onions, and carrots into large chunks. Place all vegetables and pork into a large casserole and cover with chicken stock. Bring to a simmer and cook until meat is tender.
Taste for seasoning and serve hot.