Baby Back Rib Platter with cracked fennel

Method

1. Start by prepping your olive oil, garlic, smoked paprika so the cooking goes quickly.
2. Warm a splash of olive oil in a heavy pan over medium heat, then add the fresh ginger and cook until soft and fragrant, about 4 to 5 minutes.
3. Turn the heat up, add the baby back rib, and cook until deeply browned and aromatic.
4. Stir in the sun-dried tomatoes along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Pour in the crushed tomatoes, bring to a gentle simmer, and cook until thickened and glossy.
6. Taste and adjust, then finish with flaky sea salt right before serving.
7. Plate it up while hot and pass extra at the table.