Braised Spareribs with Fennel

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I love Anne's recipes, and this one didn't disappoint! The pot I used was from Rachael Ray's collection, and since it has a pouring lip, it doesn't seal tightly. I ended up adding chicken broth three times (for a total of around 72 oz. or so, and it still wound up tasting so incredible! Thanks for another wonderful recipe, Anne! Keep 'em coming!

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This is very flavorful, and while it takes a long time to make, the actual work is minimal. I served with mashed potatoes instead of spaetzle. It's nice to have a non-barbecue rib recipe!

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With this recipe I got my husband to eat fennel, most vegetables are not his favorite. He loved this recipe. With just the 2 of us I froze the rest for a later meal and it was a little better than the 1st time. The spaetzle was very good as well.

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This recipe is very similiar to one that my mother made when I was a child except that the au jus gravy consisted of just onions and she served it with rice. The addition of the fennel and fennel seed really amps it up and the flavors were wonderful. Served this with a dumpling recipe that I use for Chicken or Veal Paprikash and it was a big hit for Sunday dinner. Keep those restaurant secrets coming!

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This dish was very good. I was a little concerned with the fennel seeds but it turned out well. We ate with couscous and finished them off the second time around with good ole mashed potatoes.

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I didn't have spareribs, but I used this recipe on contry style ribs and instead of putting it in the oven, I just cooked on the stove top in a dutch oven and the meat was very flavourful, and faling off the bone! VERY tasty! Served with Anne's stewed lentils recipe.... quite a yumy meal!

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I loved the recipe...I cooked the spareribs at 400F the whole time and it turned out perfect, tender and big flavor. The spaetzle was so easy but I needed something better than my colander (it only had a few wholes which took more time to push the batter through. I checked the web, spaetzle maker is $ 9. This is a keeper...very different but great.

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This recipe really appealed to me when I saw it on TV, but I was surprised at cooking time and temp--it struck me as too high for too long.

I followed the recipe to the letter, except I set my oven for 375. After only an hour, the ribs were almost done, so I lowered the temp to 325. 45 minutes later, the meat was totally done, and much of the delicious sauce had evaporated, so I added some water and put the ribs back in for a few more minutes.

I didn't feel like making spaetzle, so I served the ribs with fresh pappardelle which was really good. Also, this is a very rich dish. My slab of ribs was 4.25 pounds with 12 ribs. My husband ate three, but I only had two. So figure on four very generous portions, or maybe six if part of a big meal.

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My parent like this dish as the ribs are very tender. I didn't use any mustard as I didn't see Anne added any mustard when she cooked. I thought 2 tsp fennel seed might be overwhelming but the dish came out perfect. I think the toasting process of fennel seed is an important step. This dish took me a while to prepare - a weekend project.

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I don't see it either but will try it without or add a bit of dijon.