Boneless Pork Ribs Braised with Fennel and Olives

Meaty and thick, boneless country-style pork ribs don’t lend themselves to finger licking and bone sucking, but they slow-cook beautifully. Fragrant with fennel and olives, in the style of French Mediterranean cuisine, this dish enhances the most elegant dinner. I would serve it with risotto or roasted potatoes, but it would also be good with garlic-scented pasta (spinach pasta would be beautiful with the fennel). Or just serve a warm loaf of crusty bread.