Active Time

　　30 minutes

　　Total Time

　　1 hour 50 mintues

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

　　

Ingredients

4 servings

　　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

　　

Step 1

Preheat the oven to 400°F.

　　

Step 2

In a medium bowl, make the marinade by whisking together the mustard, molasses, five-spice powder, and salt.

　　

Step 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.

　　

Step 4

In the Dutch oven, toss the cabbage, apples, green onions, cherries, cider vinegar, ghee, and salt.

　　

Step 5

Place the ribs on top of the vegetables, meaty side up, cover, and cook for 1 hour.

　　

Step 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.

　　

Step 7

Keeps well in the refrigerator for up to 5 days or in the freezer for up to 3 months.

　　From Cooking for Hormone Balance Copyright © 2018 by Magdalena Wszelaki. Published by HarperOne, an imprint of HarperCollins Publishers.Buy the full book from HarperCollins or from Amazon.