Slow cooked pork ribs with braised monkfish and pickled cabbage

By Matt Tebbutt From Saturday Kitchen Ingredients For the ribs 500ml/18fl oz dark chicken stock 1 star anise small bunch thyme 1 bay leaf 1 garlic bulb 1 carrot, peeled and finely chopped 1 onion, finely chopped 3 sticks celery, finely chopped dash sherry vinegar 1 rack pork ribs …