From Chef Jonathan Waxman, owner of Barbuto and West County Grill, this recipe for a savory pork rib and cabbage stew evokes the flavors of a northern Italian farmhouse.

Yield: serves 6


  • 1 Tbsp. whole black pepper
  • 1 Tbsp. anise
  • 1 Tbsp. star anise
  • 1 Tbsp. salt
  • 1 Tbsp. cumin
  • 1 Tbsp. red pepper flakes
  • 14 cup olive oil
  • 4 cloves garlic
  • 2 full pork ribs (8 bones each)
  • 2 heads savoy cabbage
  • 2 sweet onions
  • 4 large carrots
  • 2 qt. chicken stock


  1. Grind all dry spices in a spice mill. Pat pork dry and rub with spice mixture. Marinate ribs for 3 days.
  2. Wash off marinade and brush ribs with olive oil; grill for 20 minutes per side. Let cool.
  3. Cut cabbage, onions, and carrots into large chunks. Place all vegetables and pork into a large casserole and cover with chicken stock. Bring to a simmer and cook until meat is tender.
  4. Taste for seasoning and serve hot.