Careme

Ingredients

• St. Louis Style Pork Spareribs about 1 lb (serves 2 with sides) $1.99/lb (sale)
• Organic green cabbage about 3/4 lb (about 4 packed cups shredded) $1.69/lb
• Organic Fuji apple 1 medium apple (about 6 oz) $2.79/lb
• Organic jumbo red onion 1/4 medium onion, very thinly sliced (about 2 oz) $1.59/lb
• Simple Truth Organic® garlic bulbs (or Organic garlic) 1 clove, finely grated $1.99/3 ct
• Apple cider vinegar 2 tbsp
• Mayonnaise (or Greek yogurt) 2 tbsp
• Dijon mustard 1 tsp
• Honey or brown sugar 1 tsp (plus more for ribs if needed)
• BBQ sauce (your favorite) 1/3 cup
• Smoked paprika 1 tsp
• Kosher salt 1/2 tsp, plus more to taste
• Black pepper 1/4 tsp
• Neutral oil 1 tbsp

Instructions

1. Prep the oven and pan: Heat oven to 425°F. Line a sheet pan with foil (easier cleanup).
2. Season the ribs (use all amounts): Pat dry 1 lb St. Louis spareribs. Rub with 1 tbsp oil, 1 tsp smoked paprika, 1/2 tsp kosher salt, and 1/4 tsp black pepper.
3. Roast: Place ribs on the foil-lined pan. Roast at 425°F for 25 minutes.
4. Sauce + glaze: In a small bowl, mix 1/3 cup BBQ sauce with 1 tsp honey (optional, if your sauce isn’t sweet). Brush ribs generously.
5. Finish: Return ribs to oven 10–15 minutes, until sticky and browned at the edges. (If you want extra caramelization, broil 1–2 minutes—watch closely.) Rest 5 minutes before slicing.
6. Make the winter slaw (while ribs roast): Shred about 3/4 lb green cabbage (about 4 packed cups). Julienne 1 medium Fuji apple (or thin-slice). Thin-slice 1/4 red onion.
7. Dress the slaw (use all amounts): Whisk 2 tbsp apple cider vinegar, 2 tbsp mayo (or Greek yogurt), 1 tsp Dijon, 1 tsp honey, and 1 finely grated garlic clove. Toss with cabbage, apple, and onion. Season with salt/pepper to taste.
8. Serve: Plate ribs with a big mound of slaw. Spoon any pan juices over ribs.