Sticky Spare Ribs Casserole
A flavorful casserole combining tender pork spare ribs with a sweet and savory Asian-inspired marinade, served over a bed of red cabbage, apples, and green onions. The dish features a delicious blend of five-spice powder, molasses, and Dijon mustard.
Ingredients
- •2 tablespoons Dijon mustard
- •2 tablespoons blackstrap molasses
- •1½ tablespoons Chinese five-spice powder
- •1 teaspoon smoked salt or sea salt
- •2¾ pounds pork spare ribs rack
- •1 head red cabbage
- •2 whole Fuji apples
- •7 whole green onions
- •¼ cup dried unsweetened cherries
- •¼ cup apple cider vinegar
- •¼ cup ghee or lard
- •½ tablespoon sea salt
- •1 piece Dutch oven
Cooking Instructions
- 1.
Preheat the oven to 400°F.
10 min
- 2.
In a medium bowl, make the marinade by whisking together the mustard, molasses, five-spice powder, and salt.
5 min
- 3.
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.
10 min
- 4.
In the Dutch oven, toss the cabbage, apples, green onions, cherries, cider vinegar, ghee, and salt.
5 min
- 5.
Place the ribs on top of the vegetables, meaty side up, cover, and cook for 1 hour.
60 min
- 6.
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.
20 min
- 7.
Keeps well in the refrigerator for up to 5 days or in the freezer for up to 3 months.
