St. Louis Cider Ribs | Schnucks
St. Louis Cider Ribs 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.

3H 15M 4
Nutrition facts: 670 37G 165MG 170MG 32G 5G 45G
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.

St. Louis Cider Ribs

Dinner, Flavors Of Fall, Oven-Baked, Pork

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.

3H 15M

4

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Pour mixture over ribs, top with parsley and serve with sides such as a salad and mashed sweet potatoes.

Ask Your Butcher

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 Serving

      FAT: 37G

      SATURATED FAT: 7G

      CHOLESTEROL: 165MG

      SODIUM: 170MG

      CARBOHYDRATES: 32G

      FIBER: 5G

      SUGAR: 21G

      PROTEIN: 45G

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