-
1
Season both sides of the ribs with salt and Essence.
-
2
Place the ribs in a large glass rectangle baking dish.
-
3
Pour 3 cups of the cider over the ribs, cover with plastic wrap, and refrigerate for 24 hours.
-
4
Preheat the oven to 350 degrees F.
-
5
Remove ribs from the refrigerator and discard the marinade.
-
6
Sprinkle the brown sugar over the flesh side of the ribs.
-
7
Wrap tightly in plastic wrap and then wrap in aluminum foil.
-
8
Place in the oven and cook for 3 to 4 hours.
-
9
Remove from the oven and cool completely.
-
10
Preheat the grill.
-
11
Place the ribs on the grill, flesh side down, and cook for 6 to 8 minutes, turning the ribs every 2 minutes, or until the ribs are nicely marked.
-
12
In a saucepan, over medium heat, melt the butter.
-
13
Add the onions and apples.
-
14
Season with salt and pepper.
-
15
Saute for 2 minutes.
-
16
Add the remaining 1 cup of cider and the chicken and beef broth.
-
17
Bring to a simmer and continue to cook until the mixture reduces by half, about 8 to10 minutes.
-
18
Whisk in the cold butter.
-
19
Garnish with green onions and serve ribs with the apple slaw on the side.
-
20
In a medium mixing bowl, combine all of the ingredients except the salt and white pepper.
-
21
Mix thoroughly and season with salt and white pepper, to taste.
