Sticky Spare Ribs Casserole

Ingredients for Sticky Spare Ribs Casserole

• 2 tablespoons Dijon mustard

• 2 tablespoons blackstrap molasses

• 1 1/2 tablespoons Chinese five-spice powder

• 1 teaspoon smoked salt or sea salt

• 2 1/2–1.4kg pork spare ribs rack

• 1 small head of red cabbage (about 900g ), shredded

• 2 unpeeled Fuji apples, cut into 1/2-inch cubes

• 6–8 spring onions, diced

• 40g dried unsweetened cherries (optional)

• 60ml apple cider vinegar

• 60ml ghee or lard, melted

• 1/2 tablespoons sea salt

• 6-quart Dutch oven or a large casserole with lid

Preheat the oven to 204°C.

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

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.

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

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

Carefully remove the lid so the steam does not burn you, and switch the oven to grill; grill 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.

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

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.