Pork Ribs with White Wine and Wild Fennel
- Lactose Free
- Difficulty: Easy
- Prep time: 10 min
- Cook time: 2 h 45 min
- Serving: 4
- Cost: Average
PRESENTATION
If you’re craving something delicious and hearty, you’ve got to try these pork ribs with white wine and wild fennel from northern Italy. And here’s the thing, in places like Lombardy and Veneto, these braised pork ribs are a real staple. They’re filling and packed with flavor—seriously good. It all starts by roasting the ribs in the oven to get a golden crust. And listen, that locks in those juicy flavors.
Then, they’re slow-cooked in a pan with a mix of white wine, broth, wild fennel, and a bunch of Mediterranean herbs. The wild fennel? It adds a fresh, herbal kick that’s so so perfect for balancing the richness of the pork. It's during this slow-cooking phase where the magic really really happens, making the ribs incredibly tender and infusing them with deep flavors.
What makes these fennel pork ribs stand out is their light, aromatic quality. Why? Because of the fennel and wine. In northern Italy, people usually pair them with polenta. It’s a creamy, corn-based side that soaks up the sauce—super tasty. This combo gives you a mix of soft, moist polenta and savory meat in each bite. And the sauce? Infused with white wine and the scent of wild fennel, it ties everything together, offering a taste way more interesting than your usual pork ribs recipe.
Unlike the southern Italian dishes with spicy tomato sauces, this dish highlights the meat and herbs. Pretty simple. It’s the kind of meal for big family tables when you want something hearty yet uncomplicated. A plate of pork ribs with white wine and wild fennel is true Italian—rustic, flavorful and just right for anyone wanting a taste of the north without any fuss.
You might also like:
INGREDIENTS
- Pork ribs 1.75 lbs (800 g)
- Onions 1 - large
- Garlic 2 cloves
- Meat broth 4 ¼ cups (1 l)
- White wine 1 glass
- Wild fennel 2 sprigs
- Fennel seeds 1 tsp
- Bay leaves 2 leaves
- Extra virgin olive oil to taste
- Fine salt to taste
- Black pepper to taste
- for the polenta
- Instant flour for polenta 2 cups (250 g)
- Water 4 ¼ cups (1 l)
- Fine salt to taste
How to prepare Pork Ribs with White Wine and Wild Fennel
To prepare the pork ribs with white wine and wild fennel, place the ribs on a baking tray and salt them 1, then put them in a fan oven set at 482°F for 20 minutes, until they are beautifully golden 2. Meanwhile, clean and finely chop the onion 3.
In a large saucepan, heat a drizzle of oil, then add the chopped onion 4 and garlic 5. Sauté over medium heat until the onion becomes translucent. At this point, transfer the pork ribs into the pan 6.
Salt, then flavor with fennel seeds 7 and bay leaves 8. Deglaze with the white wine and let the alcohol evaporate 9.
Cover with hot broth, pepper to taste, and bring to a boil, then lower the heat, put the lid on 12, and let cook gently for about 2 hours until the ribs are tender. Stir occasionally, adding more broth or water as needed.
While the ribs are cooking, prepare the polenta: bring salted water to a boil in a saucepan 13, then pour in the instant polenta cornmeal and cook for the time indicated on the package, stirring continuously with a whisk 15.
Keep the polenta warm 16. Once the ribs are cooked, taste and adjust the salt and pepper. Plate by spreading a layer of polenta on the bottom 18.
Place the ribs on top with their flavorful cooking juices 19 and finish with some tufts of wild fennel 20. The pork ribs with white wine and wild fennel are ready to enjoy 21!