Instructions

Adjust oven rack to middle position and heat oven to 300 F. Sprinkle ribs with ground fennel and generously season with salt and pepper, pressing on spices to adhere. Heat oil in Dutch oven over medium-high heat until just smoking. Add half of ribs, meat side down, and cook, without moving them, until meat is well browned, 6 to 8 minutes; transfer to plate. Repeat with remaining ribs; set aside. Reduce heat to medium and add onion, fennel, carrots, 2 tablespoons sage, rosemary, and 1⁄2 teaspoon salt to now-empty pot. Cook, stirring occasionally and scraping up any browned bits, until vegetables are well browned and beginning to stick to pot bottom, 12 to 15 minutes. Add 1 cup wine and cook until evaporated, about 5 minutes. Stir in tomatoes and broth and bring to simmer. Submerge garlic and ribs, meat side down, in liquid; add any accumulated juices from plate. Cover and transfer to oven. Cook until ribs are fork-tender, about 2 hours. Remove pot from oven and transfer ribs and garlic to rimmed baking sheet. Using large spoon, skim any fat from surface of sauce. Once cool enough to handle, shred meat from bones; discard bones and gristle. Return meat to pot. Squeeze garlic from its skin into pot. Stir in remaining 2 tablespoons sage and remaining 2 tablespoons wine. Season with salt and pepper to taste. Nutrition information per serving: 559 calories; 273 calories from fat; 30 g fat (10 g saturated; 0 g trans fats); 168 mg cholesterol; 628 mg sodium; 11 g carbohydrate; 3 g fiber; 5 g sugar; 56 g protein.

America’s Test Kitchen provided this article to The Associated Press.

AMERICA’S TEST KITCHEN VIA AP Pork ragu