Photo by Gabriel Cabrera
Cook ribs over a mix of red cabbage and tart apples in this easy one-pot pork dinner.
- 4 servings
- Active Time
- 30 minutes
- Total Time
- 1 hour 50 mintues
- 2 tablespoons Dijon mustard
- 2 tablespoons blackstrap molasses
- 1 1/2 tablespoons Chinese five-spice powder
- 1 teaspoon smoked salt or sea salt
- 2 1/2–3 pounds pork spare ribs rack
- 1 small head of red cabbage (about 2 pounds), shredded
- 2 unpeeled Fuji apples, cut into 1/2-inch cubes
- 6–8 green onions, diced
- 1/4 cup dried unsweetened cherries (optional)
- 1/4 cup apple cider vinegar
- 1/4 cup ghee or lard, melted
- 1/2 tablespoon sea salt
- Special Equipment:
- 6-quart Dutch oven or a large casserole with lid
- Preheat the oven to 400°F.
- In a medium bowl, make the marinade by whisking together the mustard, molasses, five-spice powder, and salt.
- Pat the ribs dry, remove the membrane, and cut the rack in half. Place the ribs in a baking pan and rub with the marinade on both sides.
- In the Dutch oven, toss the cabbage, apples, green onions, cherries, cider vinegar, ghee, and salt.
- Place the ribs on top of the vegetables, meaty side up, cover, and cook for 1 hour.
- Carefully remove the lid so the steam does not burn you, and switch the oven to broil; broil the ribs for another 10 minutes or until they are brown. Remove from the oven and let the ribs rest for 10 minutes before serving.
- Keeps well in the refrigerator for up to 5 days or in the freezer for up to 3 months.