Use any jam you like - we used a Maine-made red pepper jelly - to glaze these ribs! Cooked in the oven, these are simple to prepare and incredibly tasty! For side dishes, try warm potato salad and charred cabbage and lemon slaw. The leftovert potato salad makes great home fries.
- 1 rack of Broad Arrow Farm pork ribs (between 1.5# - 2.5#)
- Salt and freshly ground black pepper to taste
- 1/2 cup of your favorite jelly or jam (we used Mother's Mountain Rosy Red Pepper Jelly)
- 2 tablespoons apple cider vinegar
- 1 tablespoon water
- Salt and pepper the ribs. Preferably do this a day ahead and store in the refrigerator tightly covered. Either way, let the ribs rest at room temperature for one to two hours before cooking.
- Preheat the oven to 225F. Place the ribs on a rack on a rimmed sheet pan or in a large roasting pan and roast for 2 hours.
- While cooking the ribs, make your glaze. Stir together the jelly, vinegar and water in a small sauce pan. Simmer gently over medium heat, stirring frequently, about ten minutes. Set aside.
- After two hours, remove the ribs from the oven. Pour the pan juices into the glaze and stir, rewarming and slightly thinning the glaze in the process. Brush the glaze over the ribs. Return to the oven for twenty minutes.
- Remove the ribs from the oven. Turn the oven to 400F. Again add any pan juices to the glaze and stir. Cover the ribs and let them rest while the oven comes up to temperature. Glaze the ribs before returning them, uncovered, to the hot oven.
- Approximately every five minutes, flip the ribs and glaze; return to oven. Add the pan juices to the glaze each time, unless the juices are burnt. If the juices are burnt, add about two tablespoons water to the pan and do not add anymore of the pan juices to the glaze. Repeat this step until the glaze is gone and the ribs are very sticky, and well-browned, approximately 30 minutes total.
WARM POTATO SALAD
- 1 1/2 pounds thin-skinned potatoes, cut into 1 1/2 inch pieces
- 3/4 cup yellow onion, thinly sliced
- 1 tablespoon spicy brown mustard
- 2 tablespoons parsley
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons plus one teaspoon salt, divided
- 1/4 cup olive oil
- 2 tablespoons white wine vinegar
- In a sauce pan, cover potatoes with cold water. Add 2 tablespoons salt. Bring to a boil and cook the potatoes until just tender.
- While the potatoes are cooking, make a vinaigrette from the onion, mustard, parsley, remaining 1 teaspoon salt, pepper, olive oil, and vinegar.
- When the potatoes are cooked, drain and return to the pan. Stir with a wooden spoon for several minutes to allow the moisture from the potatoes to steam away. The result of letting the excess moisture escape while stirring should be potatoes that look “floury”. Add the vinaigrette to the pan, tossing to coat.
- Set aside for at least 1 hour; preferably make the potato salad a day ahead.
- Before serving, crisp the potatoes in a cast iron pan over medium heat. Serve warm.
WARM CHARRED CABBAGE AND LEMON SLAW
- 1 small head of cabbage, approximately 1.5#, cut into quarters
- 1 lemon, halved
- 1 medium red onion, quartered or 1/2 large red onion, cut into 4 wedges
- 2 teaspoons sugar
- 1 teaspoon kosher salt
- 2 tablespoons olive oil
- 2 -3 ribs of celery from the heart (center) of the celery head, about 2/3 - 3/4 cup, thinly sliced
- About 1/4 cup of the freshest, most tender celery leaves, chopped
- Char the cabbage quarters in a hot, dry cast iron pan (or other heavy pan; do not use a non-stick coated pan). Press the quarters against the pan to help get the desired char.
- Repeat the charring process with the lemon and onion wedges.
- Squeeze the charred lemon halves into a fine mesh sieve. Use the lemon rinds to push everything except the seeds through the sieve. You should yield about 2 - 4 tablespoons of juice and pulp.
- Whisk the salt and sugar into the lemon juice until dissolved. Whisk in the oil.
- Chop the cabbage and onion. Mix together with the celery and the celery leaves. Toss with the dressing to coat. Serve warm.
- Slaw can be made a day ahead and reheated in a cast iron pan with great results. (We actually prefer it the next day.)
Cook's Note: The acid from the lemon can remove some of the season from your cast iron pan. Be sure to re-season your pan afterwards or use a stainless steel pan for the lemon.