Braised Spareribs with Fennel

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Made this last night...did not change a thing and OMG was this absolutely delicious. I was concerned about using the fennel because it's not my favorite vegetable but in this recipe it works. Will be making this again & again & again. Served it with buttered egg noodles and parsley and it complimented the dish perfectly...yum!

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AMAZING! Followed it exactly and everyone loved it.

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This was phenomenal! I wanted to braise something that wasn't in a tomato-based sauce in an effort to make it feel lighter. This delivered! Having German in my heritage, I've always made Spaetzle with pork, so this matched perfectly. I used her Spaetzle recipe, but omitted the fresh herbs. I also made them the way I was taught, which is to put a small amount of dough onto a plastic cutting board and then slice small amounts of the dough and scape into the boiling water. If you wet your knife first in the boiling water, the dough won't stick. The following two days of leftovers were fantastic as well. This is a keeper!

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Amazing!!! What a great way to have spare ribs besides bbq'd. I did not have the fennel seed so I left it out. Having made and loved Anne's shortribs, I tweeked this recipe - after one hour I turned the spareribs and added a drop more broth - then let cook for 40 more minutes - and then removed the cover to cook the last 20 minutes. This is definately a keeper. Served with corn bread - next time either mashed potatoes or polenta.

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Yow! Sublime!
Melts in your mouth good. Had no fennel, but celery and a splash of Pernod was just dandy. Even without Pernod, the roasty ground fennel seeds alone are enough. Also: decided to use country style ribs and it all worked out fine. The spaetzle was great on the side. Our colander's holes were too small for the batter, but dropping little chunks of batter into the water did it. Ms. Burrell sure knows her way around a kitchen...and she looks mighty fine doing it!

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this is a good dish, not haute cuisine, but peasanty. the type you eat with your hands. easy to prepare, especially if you have something to chop the vegs for you and don't have to do it by hand. the family liked it, including grandchildren, and leftovers reheat. what more might you want? could easily be prepared a day ahead and reheated. will make it again. could be served with cornbread,or grits, or pasta, or items of that nature. mashed potatoes would do too.

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Supper good. so easy. im recovering from organ failer and i dont have the energy to do much and my mom who takes care of me is with my dad so i need dinner ready. i didnt even puree the veg, just diced. i cant belive how easy it was. and i made polenta. much eser for me. thank you Ann. getting me back in the kitchen makes me so happy.

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Had to substitute the spare ribs for Country Style and fresh Fennel for Dried but it was as good as expected. I will do this right the next time.

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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!