Braised Ribs with Cinnamon and Fennel

3–4 pounds pork ribs
1 teaspoon Green Salt (or plain sea salt)
1/2 cinnamon stick (or 1/2 teaspoon cinnamon)
4 cups whole tomatoes
1/2 cup apple cider vinegar
2 dashes soy sauce (or more)
2 tablespoons blackstrap molasses
a splash of Triple Sec( optional)

Unfold the ribs and pat them dry with a paper towel. In batches, brown them on high heat in the bottom of a heavy, nonreactive pan.

When all the ribs are browned, deglaze the pan with a splash of Triple Sec, or just use water. 

Add the rest of the ingredients to the pot, and give everything a stir. You may need to scrape up bits of stuck pork with the end of your spoon. Add the ribs back to the pot and simmer slowly for several hours. Try to refrain from peeking too much – you want the vapors to stay in with the ribs.

Serve with rice or crusty rolls.

Mary BrowerComment