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Italian Slow-Cooked Ribs + Fennel Slaw

March 20, 2015

Adapted From Johnny C’s NY Deli

Preparation Time: 10-15 minutes
Cooking Time: 3 hours, 15 minutes
Serving Size: ¼ rack + ½ cup slaw; Serves about 4
0 Slices on The Slice Plan

3 TB white balsamic vinegar
1 TB light brown sugar
2 tsp crushed red pepper
10 to 12 cloves garlic, chopped
¼ cup rosemary, chopped
1 TB oregano, chopped (or ½ TB dried)
3 to 4 TB grated red onion
2/3 cup olive oil
1 TB kosher salt
1 TB black pepper
2 racks St. Louis-cut pork ribs (2 to 2 ½ pounds each)
½ cup flat leaf parsley

For the Fennel-Cabbage Slaw:
¼ cup white balsamic vinegar
3 TB sugar
3 TB olive oil
1 tsp celery seed
½ pound white cabbage, grated on large holes of box grater
1 cup packed leafy Italian/flat-leaf parsley tops, chopped
4 ribs of celery with lots of leafy tops, chopped
1 large bulb fennel, quartered, cored and grated on large side of box grater
2 tsp kosher salt
1 tsp black pepper

• Preheat oven to 275°F.  Line a rimmed baking sheet with heavy foil, matte side up.
• Combine rib dressing (balsamic, sugar, chilies, garlic, herbs and grated onion) in a large, shallow dish. Season ribs with salt and pepper liberally, toss with dressing and arrange on the baking sheet. Top with excess dressing and cover with more foil to seal as a packet. Roast 3 hours.
To make the Slaw*: combine dressing then add vegetables and toss. Marinate in the refrigerator until ready to serve, approximately 3 hours. *You may make ahead of time!
• When the ribs are tender, remove top foil cover and transfer ribs to a second dry sheet pan lined with foil for easy clean up. Turn boiler on high and place ribs in the middle of the oven and cook to crisp, approximately 15 minutes.

Turn-Out and Storage
Pour juices over ribs on carving board.  Serve with slaw, lemon wedges and oven-roasted sweet potato fries (not shown).

Ribs may be stored under refrigeration for up to 3 days. Slaw may be stored under refrigeration for up to 7 days.

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