Mario Batali: The Chew Red Wine and Fennel Pork Spareribs Recipe

The Chew: Braisin’ Bash

How about some Pork Spareribs for The Chew’s Braisin’ Bash episode? Mario Batali and Carla Hall shared the kitchen for this Red Wine and Fennel Pork Spareribs Recipe.

Have your butcher cut your rack of ribs for you to save on the prep work and get something fresh and delicious. They are easier to work with, will cook faster, and could even be used in a pasta sauce this way.

The Chew: Anchovies & Aromatic Vegetables

Aromatic veggies create a steamy bath to infuse the meat with flavor. You can use whatever vegetables you have at hand, but the hosts used carrots, fennel, and red onion to make it magical.

Mario Batali reminded everyone that anchovy disappears into the flavor of a dish like this, giving it an umami flavor that you can’t quite pick out. Don’t fear the anchovy!

Mario Batali: The Chew Red Wine and Fennel Pork Spareribs Recipe

The Chew’s Braisin’ Bash featured a Red Wine and Fennel Pork Spareribs Recipe made by Mario Batali, with step-by-step braising instructions from Carla Hall.

Here are Carla Hall’s four steps to braising perfection:

  1. Sear – Brown the meat
  2. Saute – Add those chopped veggies
  3. Deglaze – Use liquid such as wine or stock
  4. Braise – Return the meat and make sure it’s not more than 1/2 covered

Mario Batali: The Chew Red Wine and Fennel Pork Spareribs Recipe Ingredients

  • 2 diced Red Onions
  • 2 heads Fennel, cut 1/4” thick (fronds reserved)
  • 2 rinsed, dried Anchovy Fillets
  • 1/4 cup Tomato Paste
  • 2 cups Chicken Stock
  • Zest & Juice of 1 Orange
  • 5 lb Pork Spareribs, in 2” pieces
  • 2 chopped Carrots
  • 12 cloves Garlic
  • 1 tbsp Fennel Seeds
  • 2 cups Dry Red Wine
  • 2 Hot Chiles
  • Olive Oil

The Chew: Mario Batali Red Wine and Fennel Pork Spareribs Recipe Directions

  1. Heat olive oil on high in a dutch oven until it smokes.
  2. Salt and pepper spareribs before browning them on all sides.
  3. Remove and reserve meat.
  4. Add onion, carrots, garlic, fennel, fennel seeds, and anchovies, cooking about five minutes.
  5. Stir in tomato paste, cooking three minutes until it rusts.
  6. Pour in wine with chicken stock.
  7. Bring to a boil.
  8. Return meat to the pot and bring to a boil once again.
  9. Reduce heat to simmering.
  10. Cover and cook about 90 minutes, until tender.
  11. Serve with a gremolata made from fennel fronds, chiles, and citrus zest.

Polenta makes a great side dish for this meal, so think about whipping up a batch to go along with it when you’re making dinner.

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About the author

Pat Howard is a writer and editor in Los Angeles. He was born with a remote control in his hand, and is grateful to finally have a haven at Recapo for his pathological love of daytime television.

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4 Comments

  • Angela

    Can you tell me where I can purchase the braising pot used for this dish?

     
  • yvonne

    I love the style of cooking from Mario as well as his stories on each dish, makes me feel like i “could be there”. Just a note on this episode, Piemonte is located in Northeast Italy. There is’nt a Northcentral region as stated by Mario. Piemonte is as far Northeast as you can get in Italy.

    Thanks for the stories Mario…

     
  • Julie Johnson

    what were the wines that Mario recommended during this episode. 2-18-2014

     
 

 

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