Braised Pork Ribs with Blood Orange, Fennel, and Black Olives

• 3 pounds bone-in country-style pork ribs or shoulder chops
• Kosher salt and freshly ground black pepper
• 4 tablespoons olive oil
• 3 medium fennel bulbs, cut into thick wedges
• 3 cloves garlic, thinly sliced
• 1 cup peeled and chopped plum tomatoes, fresh or canned
• 1/2 cup freshly squeezed blood orange juice
• 1 teaspoon honey
• 1 cup pitted kalamata olives
• 1 bay leaf
• 1 wide strip of blood orange zest
• 2 tablespoons chopped fennel fronds for garnish

1. Season the pork all over with salt and pepper.
2. Heat a large, wide pot over high heat, then add the olive oil.
3. When the oil is hot, add the pork and brown on all sides, about 5 minutes.
4. Transfer the pork to a platter.
5. Add the fennel wedges to the same pot and sear until lightly browned on both cut sides, about 2 minutes.
6. Set the fennel aside.
7. Return the pot to low heat and add the garlic.
8. Saute for about 1 minute, stirring to release its fragrance, then add the tomatoes, orange juice, and honey.
9. Stir with a wooden spoon to release any browned bits on the bottom of the pot.
10. Return the pork to the pot, then add the olives, bay leaf, and orange zest.
11. Bring to a boil, then cover, reduce the heat to maintain a gentle simmer, and cook until the pork is fork-tender, about 1 1/2 hours, turning it over in the sauce halfway through.
12. Transfer the pork to a platter with tongs and keep warm.
13. Discard the bay leaf and orange zest.
14. Add the fennel wedges to the pot.
15. If necessary, add a little water so that the liquid comes about halfway up the sides of the fennel.
16. Cover and cook until the fennel is tender, about 15 minutes.
17. Return the pork to the pot and reheat, turning to coat it with the sauce.
18. Divide the pork and fennel among 6 plates and spoon the sauce over them.
19. Garnish with the chopped fennel fronds and serve immediately.
20. Enjoy with Cakebread Cellars Benchlands Select Cabernet Sauvignon or another red wine with firm structure and concentration.

pork, kosher salt, olive oil, fennel bulbs, garlic, tomatoes, freshly squeezed blood orange juice, honey, olives, bay leaf, orange zest

Taken from www.epicurious.com/recipes/food/views/braised-pork-ribs-with-blood-orange-fennel-and-black-olives-388222 (may not work)