Sticky Molasses Spareribs Recipes

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STICKY SPARE RIBS CASSEROLE



Sticky Spare Ribs Casserole image

Cook ribs over a mix of red cabbage and tart apples in this easy one-pot pork dinner.

Provided by Magdalena Wszelaki

Categories     HarperCollins     HarperCollins     Pork Rib     Pork     Dinner     Molasses     Spice     Cabbage     Dried Fruit     Apple

Yield 4 servings

Number Of Ingredients 14

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

Steps:

  • 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.

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