: This is not a true porchetta but it does incorporate the flavors that would typically be associated with it; especially a generous amount of fennel. Country style ribs are not true ribs but rather large pieces of shoulder in long thing strips that resemble ribs. They make a very good braise. The final dish is great with a thick ribbed pasta such as rigatoni. It’s better still with polenta. The timer on your slow cooker should keep the braise warm while you are away. —pierino
Standup commis flâneur, and food historian. Pierino's background is in Italian and Spanish cooking but of late he's focused on frozen desserts. He is now finishing his cookbook, MALAVIDA! Can it get worse? Yes, it can. Visit the Malavida Brass Knuckle cooking page at Facebook and your posts are welcome there.