A Fusion of Flavors: Mexican-Inspired Ribs with Fennel and Pasta
What Started it all:
Ribs, Fennel bulb, pasta, oven
As the warmth of the oven envelops your kitchen, the aroma of slow-cooked ribs, infused with the aniseed sweetness of fennel, will transport you to the vibrant streets of Mexico. This comforting dish is a delightful twist on traditional Mexican cuisine, perfect for a cozy evening with loved ones.
Ingredients
- 2 pounds beef ribs
- 1 large fennel bulb, sliced
- 8 oz pasta of your choice (e.g., pappardelle or linguine)
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
- 1/4 cup chopped fresh cilantro, for garnish
Instructions
- Preheat your oven to 300°F (150°C).
- In a large bowl, whisk together olive oil, cumin, smoked paprika, and chili powder. Add the sliced fennel and toss to coat, ensuring the aniseed flavor is evenly distributed.
- Add the beef ribs to the bowl, making sure they're well coated with the flavorful mixture.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight, allowing the flavors to meld together.
- Remove the ribs from the refrigerator and let them come to room temperature. Place them on a large baking sheet, reserving the fennel slices.
- Roast the ribs in the preheated oven for 2 1/2 hours, or until tender and caramelized.
- While the ribs are cooking, cook the pasta according to package instructions until al dente. Drain and set aside.
- To serve, place a portion of pasta on each plate, then top with a few slices of the slow-cooked ribs. Garnish with a sprinkle of chopped cilantro and a few reserved fennel slices.
This Mexican-inspired dish is a true comfort food, perfect for a chilly evening with family and friends. The slow-cooked ribs, infused with the sweetness of fennel, will become a new favorite in your household. So go ahead, gather around the table, and indulge in this flavorful fusion of Mexican cuisine.