A Fusion of Flavors: Mexican-Inspired Ribs with Fennel and Pasta

Chef Brainy
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.


  • 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


  1. Preheat your oven to 300°F (150°C).
  2. 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.
  3. Add the beef ribs to the bowl, making sure they're well coated with the flavorful mixture.
  4. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight, allowing the flavors to meld together.
  5. Remove the ribs from the refrigerator and let them come to room temperature. Place them on a large baking sheet, reserving the fennel slices.
  6. Roast the ribs in the preheated oven for 2 1/2 hours, or until tender and caramelized.
  7. While the ribs are cooking, cook the pasta according to package instructions until al dente. Drain and set aside.
  8. 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.

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