Braised Pork Ribs with Savoy Cabbage and Mostarda | Tante Marie's Kitchen

Ingredients

• 1 Tbs. each whole black peppercorns, anise seeds, star anise, coarse salt, cumin seeds, and red pepper flakes
• 2 full sides of baby back ribs, about 4 lbs.
• 4 large quince (or Asian pears)
• 1-1/2 cups sugar
• 2 lemons, halved and thinly sliced
• 3 Tbs. yellow mustard seeds, toasted
• 3 Tbs. verjus (or wine)
• 1/4cup olive oil
• 4 garlic cloves, thinly sliced
• 1 large onion
• 2 large carrots
• 1 small head Savoy cabbage
• Coarse salt
• Freshly grated black pepper