Missouri Baby Back Ribs with Apple Slaw Recipe

Name: Missouri Baby Back Ribs with Apple Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 pounds baby back ribs, membranes removed, cut into 4-rib sections; Finely grated zest of 2 lemons; 1/4 cup finely chopped flat-leaf parsley; 2 tablespoons minced chives; 1 tablespoon minced tarragon; 1 tablespoon minced thyme; 1 1/2 cups Ham Hock Stock; Salt and freshly ground pepper; 3 tablespoons grapeseed oil; 2 tablespoons cider vinegar; 1 pound Napa cabbage, finely shredded (4 cups); 2 large Granny Smith apples, julienned

Servings: persons

8 pounds baby back ribs, membranes removed, cut into 4-rib sections
Finely grated zest of 2 lemons
1/4 cup finely chopped flat-leaf parsley
2 tablespoons minced chives
1 tablespoon minced tarragon
1 tablespoon minced thyme
1 1/2 cups Ham Hock Stock
Salt and freshly ground pepper
3 tablespoons grapeseed oil
2 tablespoons cider vinegar
1 pound Napa cabbage, finely shredded (4 cups)
2 large Granny Smith apples, julienned

1
Preheat the broiler.
2
Peel the membrane from the underside of the ribs and place them, skinned side up, on 2 rimmed baking sheets.
3
Broil the ribs 6 inches from the heat, turning once, until browned on both sides, 8 to 10 minutes per sheet.
4
Preheat the oven to 350.
5
In a small bowl, mix the lemon zest with 2 tablespoons of the parsley and the chives, tarragon and thyme.
6
Brush the ribs with some of the Ham Hock Stock over the ribs and sprinkle with half of the herb mixture.
7
Season the ribs with salt and pepper and bake for about 1 hour, without turning, until very tender; baste the ribs with the stock and sprinkle with the herb mixture several times while baking.
8
Transfer the ribs to a cutting board and cut into individual ribs.
9
Meanwhile, in a large bowl, whisk the oil with the vinegar and season with salt and pepper.
10
Add the cabbage, apples and the remaining 2 tablespoons of chopped parsley and toss to coat.
11
Serve with the ribs.

kcal

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 pounds baby back ribs, membranes removed, cut into 4-rib sections, Finely grated zest of 2 lemons, 1/4 cup finely chopped flat-leaf parsley, 2 tablespoons minced chives, and more.

Yes, Missouri Baby Back Ribs with Apple Slaw falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Missouri Baby Back Ribs with Apple Slaw

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