4 pounds pork spareribs
2 cups water
3 tablespoons Worcestershire sauce
1 cup cold fennel root
1 clove dried sage
Place pork in a saucepan with water. Bring to a boil, then reduce the heat. Reduce the volume of the simmering water to just your taste. Simmer, uncovered, for 20 minutes. Simmer another 20 minutes, or until meat is tender and al dente. In a separate bowl, sift together the Worcestershire sauce, cold fennel tea, and crushed sage. Pour over the sauce.