Fennel and Maple Glazed Oven Ribs
Serves 4
Ingredients
Ribs
- 1 Tbsp black peppercorns
- 2 ½ tsp fennel seeds
- 2 tsp coriander seeds
- 1 Tbsp kosher salt
- 2 Tbsp Dijon mustard for brushing
- 3.5 lb. rack of St. Louis ribs or baby back ribs
Glaze
- ⅓ cup maple syrup
- 2 Tbsp molasses
- 1 Tbsp soy sauce
- 2 Tbsp apple cider vinegar
- 2 Tbsp Dijon mustard
Cabbage
- 2 cups finely chopped cabbage
- 4 scallions thinly sliced
- Apple cider vinegar to taste
- Kosher salt and pepper to taste
Instructions
- Preheat the oven to 300F.
- Add black peppercorns, fennel seeds, and coriander seeds to a small saute pan over medium-low heat. Toast spices until fragrant, about 3-4 minutes.
- Add spices to mortar and pestle or spice grinder and grind to a coarse powder. Transfer to a small bowl along with the salt and mix to combine. Set aside.
- Pull off the membrane from the back of the ribs using a paper towel to help grip. Discard.
- Brush ribs all over with mustard. Season ribs all over with all of the reserved spice mix.
- Wrap ribs in parchment paper then tightly in foil. Place on a sheet tray.
- Bake for 2 ½ – 3 hours, until the ribs are tender. The internal temperature should be between 200F-205F. They will be fork tender but not totally falling apart. Unwrap fully and place the ribs directly on the sheet tray (lined with a wire rack if you have it!). Set aside.
- Add cabbage and scallions to a medium bowl. Add just a touch of vinegar, salt, and pepper to taste and mix to combine. Set aside.
- Turn your broiler on high.
- Meanwhile, whisk everything for the glaze in a small bowl until combined.
- Brush the bone side of the rack with the glaze all over, and broil for about 5 minutes until bubbling and slightly charred. Keep an eye on them as all broilers run differently. Remove ribs from the broiler, brush again, and broil until charred and glazed, another 5 minutes.
- Turn the ribs over and glaze and broil the meaty side of the ribs in the same manner as above (glazing and broiling twice).
- Remove from the broiler and glaze one final time (without broiling this time).
- Cut ribs and top with the cabbage mixture. These are great served with steamed white rice on the side
Video
Tried this recipe?Let us know how it was!
SO DELICIOUS. I’m obsessed. I wasn’t sure what kind of molasses to use so I used a sweet one because I love some sweet ribs. Really, really delish and can’t wait to make these again
Excellent recipe! New mix of flavors with the fennel + ribs. Will def be making this again. Thanks!
Made this tonight and it was amazing! The ribs weren’t overly sweet and paired well with the suggested white rice.