Pork Stew With Pears and Sweet Potatoes
It's nice knowing that pears, which we think of almost exclusively for desserts in this country, are often used in savory ways in Eastern European cuisines. In this stew, caraway seeds, allspice and fennel reinforce that heritage, while sweet potatoes add rich, round flavors. Although bone-in ribs seem a bit more flavorful, boneless are also fine here. You can even use a combination of both if that’s what turns out to be in the package you buy at the store. Because the pears can turn mushy overnight, this is the rare stew that’s actually best served the day that it’s made.
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