Italian Style Pork Ribs (Rosticciana) with Fennel Slaw – Mezzetta

Ingredients

• Fennel Slaw
• 1 lemon zested and juiced
• 1/4 cup extra virgin olive oil
• salt and pepper to taste
• 2 fennel bulbs cored and thinly sliced, fronds reserved and chopped
• 3 celery stalks thinly sliced
• 2 tablespoons Imported Non-Pareil Capers drained
• 1/2 cup Pitted Italian Castelvetrano Olives
• Italian Pork Ribs
• 2 tablespoons balsamic vinegar
• 1 tablespoon light brown sugar
• 3 cloves garlic minced
• 3 sprigs fresh rosemary leaves stripped and finely minced
• 2 (1 1/2 - 2 lb.) racks baby back ribs
• 2 (25 ounce) jars Family Recipes Tomato Basil Sauce