Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients
Method
Directions
- 1
Prepare the Ribs
Preheat your oven to 300°F (150°C). Rinse the pork ribs under cold water and pat them dry with paper towels.
- 2
Season the Ribs
Rub the ribs with salt and black pepper on both sides. Place them on a baking sheet lined with aluminum foil.
- 3
Make the Glaze
In a saucepan, combine Averna Amaro, fresh orange juice, honey, garlic cloves (minced), and fresh thyme. Bring to a simmer over medium heat and let it reduce for about 10 minutes or until slightly thickened.
- 4
Glaze the Ribs
Brush the glaze generously over the ribs, coating them well. Reserve some glaze for later use.
- 5
Bake the Ribs
Cover the ribs with another layer of aluminum foil and place them in the preheated oven. Bake for 2.5 to 3 hours, or until the meat is tender and pulls away from the bone easily.
- 6
Prepare the Pickled Fennel
While the ribs are baking, prepare the pickled fennel. Thinly slice the fennel bulb and place it in a bowl.
- 7
Pickling Solution
In a small saucepan, combine white wine vinegar, sugar, and water. Heat until the sugar dissolves, then pour it over the sliced fennel. Let it sit for at least 30 minutes.
- 8
Finish the Ribs
Once the ribs are done baking, remove them from the oven and increase the oven temperature to 400°F (200°C). Brush the ribs with the reserved glaze and return them to the oven for an additional 15-20 minutes, until caramelized.
- 9
Serve
Remove the ribs from the oven, let them rest for a few minutes, then slice and serve with the pickled fennel on the side.