Sticky Sweet & Spicy Baby Back Ribs with Warm Cinnamon Apple Slaw

Présenté par

raddar team

Serving

Preparation

20 minutes

Cooking time

120 min

These ribs practically cook themselves low and slow in the oven while you throw together a no-fuss warm slaw that comes together in minutes. One bold, unified flavour profile ties the whole plate together, so it feels like you planned it all along — because you did.

Ingredients

For the Dry Rub

2 tbsp brown sugar, packed
1 tsp smoked paprika
1 tsp garlic powder
½ tsp cinnamon
¼ tsp nutmeg
½ tsp cayenne pepper
1 tsp salt
½ tsp black pepper

For the Ribs

2 racks baby back ribs (approx. 2 lb each), membrane removed
2 tbsp yellow mustard (as a binder)

For the Sweet & Spicy Glaze

3 tbsp brown sugar, packed
3 tbsp apple cider vinegar
2 tbsp ketchup
1 tbsp soy sauce
¼ tsp cinnamon
¼ tsp cayenne pepper
1 tsp cornstarch dissolved in 1 tbsp cold water

For the Warm Cinnamon Apple Slaw

1 tbsp butter
1 bag (14 oz) pre-shredded coleslaw mix
1 apple, peeled and julienned
2 tbsp apple cider vinegar
1 tbsp brown sugar
¼ tsp cinnamon
Pinch of nutmeg
Salt and pepper to taste

Steps

Preheat your oven to 300°F (150°C). Line a large baking sheet with foil and place a wire rack on top if you have one.
In a small bowl, combine all dry rub ingredients and stir until evenly mixed.
Pat the ribs dry with a paper towel. Brush both sides lightly with mustard, then press the dry rub generously onto both sides of each rack.
Place the ribs meat-side up on the prepared baking sheet and cover tightly with foil. Slide them into the oven and set a timer for 90 minutes — this is your hands-off window, so take a breath.
About 15 minutes before the ribs finish their initial bake, combine all glaze ingredients except the cornstarch slurry in a small saucepan over medium heat. Stir and bring to a gentle simmer, then add the cornstarch slurry. Stir continuously for 1 to 2 minutes until the glaze thickens slightly. Remove from heat and set aside.
When the 90-minute timer goes off, carefully remove the foil from the ribs. Brush a generous layer of glaze over the meat-side of each rack. Return the ribs to the oven, uncovered, and increase the temperature to 400°F (200°C). Bake for an additional 15 to 20 minutes until the glaze is caramelized and slightly sticky.
While the ribs are finishing their uncovered bake, prepare the slaw. Melt butter in a large skillet over medium heat. Add the coleslaw mix and julienned apple, tossing to coat. Cook for 3 to 4 minutes, stirring occasionally, until the cabbage softens slightly but still has a bit of crunch.
Add the apple cider vinegar, brown sugar, cinnamon, and nutmeg to the skillet. Toss everything together and cook for another 2 minutes until the liquid is mostly absorbed and the slaw is glossy and fragrant. Season with salt and pepper, then remove from heat. The slaw will hold nicely on low while the ribs get their final glaze.
Remove the ribs from the oven and let them rest for 5 minutes before slicing between the bones. Brush on any remaining glaze while the ribs are still hot.
Plate the sliced ribs alongside a generous scoop of the warm cinnamon apple slaw and serve immediately.

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