When I saw this Braised Spareribs recipe on Anne Burrell’s TV show, Secrets of a Restaurant Chef, I knew immediately I was going to have to try it. The idea of a “summer braise” really spoke to me, and after making it I can totally see applying this to other meats so I can keep eating braised stuff all summer long! Well, assuming I want to use the oven in the middle of a hot summer day . . . which isn’t probably all that likely!
The only thing that I wasn’t sure about in this recipe was the use of fennel seed. I’m not a big fan of fennel seeds, and neither is Adam, so I initially considered taking it our or subbing some other spice in its place. I Googled around, looking for ideas on what to use instead, but I was really surprised to find very few results from people who don’t like fennel seed; I guess we’re in the minority! Coming up empty, I Googled for toasted fennel seed, which I quickly learned taste significantly different from regular fennel seed. So I decided to give it a try just in case . . . and it turns out we both like it!
In hindsight I probably should have browned the ribs more at the beginning, I think I rushed this first step a bit because I was so anxious to get the dish in the oven so we could EAT IT already! Take my advice, brown those babies nicely, they’ll taste better in the end!
When they came out of the oven, they were so tender that the bones pretty much fell out of the meat. The recipe was easy to follow even if it was a bit lacking in the details (like a real chef’s recipe!). I did find that it needed salting at the end, which it doesn’t call for. Without enough salt this doesn’t taste like much, but once I added the salt Adam and I couldn’t stop eating this. The flavor is subtle but not mild in the least, and it went very well with the plain boiled potatoes I made it with. Nex time I make this I want to try the Spaetzle recipe she gives as a side, it sounds awesome!
Whatever you make as a side for this, be sure it can sop up the liquid — it’s the best part!
