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1
Extra-virgin olive oil
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2
Preheat the oven to 400 degrees F.
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3
Coat a Dutch oven with olive oil and bring to a high heat.
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4
Season the ribs with salt and brown in the hot oil.
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5
Remove from the pan and discard the excess oil.
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6
While the ribs are browning, puree the onion, fennel and garlic in the food processor to a coarse paste.
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7
After the ribs are browned and pan has been purged of excess oil, add the pureed vegetables and brown.
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8
Return the ribs to the pan and add the white wine, bay leaves, fennel seed, thyme and crushed red pepper flakes.
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9
Reduce the wine by half.
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10
Add the chicken stock, cover and place in the preheated oven.
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11
Cook the ribs for 2 hours or until they are very soft and almost falling off the bone.
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12
Check the ribs periodically to make sure everything is moving along nicely and to make sure the liquid hasn't reduced too much.
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13
Serve the spareribs over the Herb Spaetzle.
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14
What a rib!
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15
Herb Spaetzle:
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16
Bring a large pot of well salted water to a boil over medium heat.
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17
In a small bowl whisk together the eggs and milk until they are a homogeneous mixture.
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18
In a large bowl, add flour and make a hole in the flour.
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19
Add a pinch of salt and using a fork, gradually combine the milk/egg mixture with the flour.
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20
Mix until they are just combined.
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21
Stir in 1/4 cup of the herbs.
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22
Place the batter in a colander over the boiling water.
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23
Using a rubber spatula or a spaetzle maker, push the batter through a colander into the boiling water.
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24
Boil the spaetzle for 2 to 3 minutes or until firm.
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25
Drain the spaetzle and place in a medium bowl.
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26
Add some olive oil and the remaining 1/4 cup of herbs.
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27
Toss to coat evenly and serve immediately.
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28
What cuties!
