Pork ribs and radicchio salad with lemon anchovy dressing

In a pan, combine 2 cups water, salt, sugar, pepper, fennel, bay leaves and the halved garlic bulb to make a brine. Bring mixture to a simmer, stirring until sugar dissolves. Arrange the ribs in a roasting dish, pour over brine, then add the remaining 6 cups water. Cover and refrigerate overnight.

Preheat oven to 160°C (140°C fan). Drain pork ribs and pat dry. Arrange them, without overlapping, on a rimmed baking sheet and cover with foil. Roast for 2 hours, or until meat is tender.

To make dressing, mash the anchovies and garlic in a large bowl, then stir in lemon juice. Add ½ cup oil and parsley, and season with salt and pepper.

Preheat barbecue to moderately hot and brush the grate with oil. Grill pork ribs for 15 minutes, or until well-browned and crisp, turning once. Transfer to a cutting board and slice between the ribs.

To make radicchio salad, combine radicchio, sweet potato and green beans in a large bowl, then toss with just enough of the dressing to coat the vegetables. Arrange salad on a platter, top with pork ribs and drizzle with remaining dressing.