Ingredients Jump to Instructions ↓

  1. Summer Slaw:

  2. 4 cups Ready To Eat Classic Cole Slaw Mix

  3. 1/2 cup Dried Cranberries

  4. 1/2 cup Diced Red Apple , unpeeled

  5. 1/2 cup Thinly Sliced & Diced Fennel

  6. 1/2 cup Light Mayonnaise

  7. 1/4 cup Cranberry Juice

  8. 1 Tbsp Balsamic Vinegar

  9. 1 Tbsp Honey

  10. Cranberry Glaze:

  11. 4 cups Cranberry Juice

  12. 2 Whole Star Anise

  13. 6 Cardamom Pods

  14. 6 Allspice Berries

  15. 4 Whole Cloves

  16. 1 Whole Cinnamon Sticks

  17. 1 tsp Mixed Whole Peppercorns

  18. 2 Tbsp Honey

  19. Ribs:

  20. 2 Full Racks Baby Back Pork Ribs

  21. 1 1/2 tsp Sea Salt

  22. 2 tsp Garlic Powder or Granulated Garlic

  23. 1 tsp Cayenne Powder or , to taste

  24. 2 tsp Herbs De Provence

  25. 1 tsp Ground Coriander

Instructions Jump to Ingredients ↑

  1. Summer Slaw:

  2. In a large mixing bowl, combine coleslaw mix, cranberries, apple and fennel. In a small mixing bowl, whisk together mayonnaise, cranberry juice, balsamic vinegar and honey. Add mayonnaise mixture to the coleslaw and combine well. Cover and refrigerate until ready to serve.

  3. Cranberry Glaze:

  4. In a large nonreactive 3-4 qt pot, heat cranberry juice with spices. Over medium high heat, bring to a boil and reduce to 2 cups. Strain and return to heat. Stir in honey and cook over medium heat for another 5 minutes, until slightly syrupy and coats the back of a spoon. Remove from heat; sauce will continue to thicken slightly as it cools.

  5. Ribs:

  6. Preheat oven to 350 degrees. Spray a 15 x 10 baking sheet with cooking spray. Cut each rack of ribs in half, then cut down about 2 inches between each rib, and place on baking sheet. In a small bowl, combine salt, garlic, cayenne, Herbs de Provence and coriander. Sprinkle both sides of ribs generously and bake 1 1/2 hours. Remove from oven and spoon 1/2 of glaze over ribs. Cook for another 10 minutes, spoon remaining glaze over ribs, and cook for the final 10 minutes. Remove from oven and spoon glaze from pan over ribs. Reserve remaining glaze from pan for serving with ribs. To serve, place a generous serving of slaw on the side of each plate. Place 1/2 rack ribs in center of each plate and drizzle with additional glaze.


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