St. Louis Cider Ribs
These sweet and savory St. Louis style ribs require only 15 minutes of active time in the kitchen and then 3 hours of slow roasting in the oven for fall off the bones tender ribs.
3 hrs 15 mins
4 Serving(s)
Ingredients
- 3 tbsp. Schnucks olive oil, divided
- 1 (3 lb.) rack St. Louis style ribs, membrane removed and cut into four segments by butcher
- 1 (14.4 oz.) bag frozen pearl onions
- 2 large apples, peeled and diced
- 1 1/2 tsp. minced garlic
- 1 tbsp. smoked paprika
- 2 tbsp. no-salt creole seasoning
- 1 (12 oz.) bottle hard cider (sweet)
- 1/2 cup low-sodium chicken broth
- 2 tbsp. Schnucks tomato paste
- 1 tsp. Schnucks dried oregano
- chopped parsley, to serve
Instructions
- Preheat oven to 300 degrees. Heat 2 tablespoons oil in a large ovenproof pot over medium heat. Sear ribs on all sides, remove from pot and set aside.
- Add remaining olive oil, onion and apples to pot. Sauté until softened, 2-3 minutes. Stir in garlic, paprika and seasoning and cook 1 more minute.
- Return ribs to pot. In a large bowl, whisk together cider, chicken broth, tomato paste and oregano. Pour mixture over ribs, cover and bake until very tender, about 3 hours.
- Remove pot from oven. Skim fat, carefully remove ribs from liquid and cover with foil to keep warm. Return pot to range over medium-high heat and simmer until reduced, 6-8 minutes.
- Pour mixture over ribs, top with parsley and serve with sides such as a salad and mashed sweet potatoes.
Ask to remove the membrane and cut your rack of ribs into four equal segments. This will allow ribs to be cooked in a pot.
Nutrition Facts
670 Calories Per ServingFat: 37gSaturated Fat: 7gCholesterol: 165mgSodium: 170mgCarbohydrates: 32gFiber: 5gSugars: 21gProtein: 45gActual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe