Pork ribs and radicchio salad with lemon anchovy dressing - 9Kitchen

Ingredients

• 8 cups water
• 1/3 heaped cup cooking (kosher) salt
• 1/3 cup sugar
• 1½ tablespoons cracked black pepper
• 1½ tablespoons ground fennel
• 4 bay leaves
• 1 garlic bulb, halved horizontally
• 2 slabs (1kg each) pork back ribs, with skin on
• 2 heads radicchio, coarsely chopped
• 250g grilled sweet potato (available at deli counters)
• 375g green beans, topped and blanched
• 4 anchovy fillets, drained
• 2 large cloves garlic, finely chopped
• 1/3 cup (80ml) fresh lemon juice
• ½ cup (125ml) extra-virgin olive oil, plus extra for brushing
• 2 tablespoons chopped flat-leaf parsley