When you're in a mood for ribs and it's not the season for grilling, try making them in the oven, wrapped in foil packets. Serve something green with this dish, either a salad or some sauteed sugar snaps, snow peas or green beans.
Servings: 2 generous servings
- 1 bag (16 ounces) coleslaw mix
- 2 strips uncooked bacon, cut into 1/4-inch pieces
- 1 carrot, peeled and cut into 1-inch cubes
- 1 Granny Smith apple, peeled, cored and cut into eighths
- 1 bay leaf
- 3 cloves garlic, smashed
- 1 teaspoon caraway seeds (may substitute cumin seeds)
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/4 cup dry vermouth
- 1 rack (32 ounces) baby back ribs, rubbed on both sides with Pork Rub (see related recipe)
Set an oven rack on the middle level and preheat the oven to 400 degrees.
In a large bowl, combine the coleslaw mix, pieces of bacon, carrot and apple, the bay leaf, garlic, caraway seeds, sugar, salt and vermouth. Place a 22-inch piece of aluminum foil on a work surface and line the vegetable mix down the center of the foil, leaving a 4-inch border on each end and a 2-inch borders on the sides. Top with slab of ribs. Place a 24-inch piece of foil over the ribs and mold it over the packet ingredients. Starting with one of the long sides, fold the bottom foil edge a half-inch over the top foil edge and seal firmly with index finger. Make another 1/2-inch fold and seal firmly. Repeat until you reach the enclosed mound. Seal the other long side. Seal the ends in the same fashion. Place on a rimmed baking sheet and bake for 70 minutes. (The packet will puff up.)
Transfer to a work surface and, being careful to avoid the escaping steam, use scissors to open a rectangle in the top of the packet. Using tongs, carefully move the slab over so the ribs and cabbage are side by side. Return baking sheet to oven on the middle rack and broil for 10 to 15 minutes until ribs are crusty and the cabbage, apples and bacon are browned. Remove from oven. Place slab on cutting board and cut into ribs. Spoon the cabbage onto a platter and top it with the ribs. Discard the bay leaf. Serve immediately.
Adapted from chef and former restaurateur David Hagedorn.
Tested by Michael Taylor.
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