The aroma emanating from the oven tantalized. I wanted to turn the temperature up to get it cooked sooner, but I waited patiently. I set the table, I started this post, I poured a glass of wine. And I waited. The dish slow cooked at 325 degrees for about an hour-and-a-half.
The wait was worth it. The pork was tasty and the cabbage and apples mingled with the drippings created a hint of sweet, salt and spicy (my favorite flavor combo).
Country ribs are meatier and fattier than babybacks so I knew it would be a good idea to layer the cabbage beneath them to catch all the drippings. In fact, beside the fennel seed and garlic cloves, I added no other seasoning to the cabbage.
I’ve done pork and sauerkraut with caraway seed on occasion. I think it’s throwback to something my mother cooked for us. But I had a head of red cabbage sitting around begging to be used, so I did a variation of that dish. Instead of caraway seed, I used fennel seed and I created a dry rub.
The dry seasoning mix: kosher salt, sweet onion sugar, ground star anise, ground aji chili pepper.
Cabbage. Shredded red cabbage, diced Granny Smith green apple, 3 cloves of garlic, generous palmful of fennel seed.
The hard part. Bake and wait.
Finishing Touch. Orange zest and finishing salt.
Critique. The cabbage/apple mixture was DELISH. I would, however, have preferred the pork to be more fall-off-the-bone. Next time I’d try a wet marinade so that the flavors permeate the meat and create a better atmosphere for ‘fall-off-the-bone’. And, I think that would make the cabbage even tastier (if possible).
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Sure looks good. Based on your comment, I think I will look for a small Boston or blade roast when I try it.
You and me need to go eat. I am all about fatty ribs!
Reheated leftovers were really good too!
Low and slow cooking is one of my favorite ways with pork ribs, roasts and beef shortribs. Your dish looks tasty.
This one of my favorite cuts of pork. Great preparation … I love the savory and sweet with pork.
the apples and cabbage does sound like a wonderful combination of flavors! I love ribs but still have such a hard time cooking them too….they are delicious when you get them just right, but still pretty darn good when you don’t!
Cheers
Dennis
My hub wants to know why you did not make this while we were visiting you in Florida. This combination is one of his favorites. I can smell it from here.
Come on down…I’ll happily do it again!
OH YEAH, love the fat and meat on the bone…must be eaten with hands!
Finger licking food Joan! Love the fennel seeds you’ve used in the cabbage!
I always love pig! But the addition of apples and cabbage makes it even more fabulous! GREG
That’s a great looking dish! And I always find waiting for anything to be a little easier with a drink or two …
you know if i ate pork i’d be all over this! nice work with the inclusion of apples.
I just finished making some braised cabbage. I love it. I am dishing it up with some cured pork belly – that I will post at some point. This is a great idea, Joan!
I want to wish you and your family a very Merry Christmas!
I wish you warmth and relaxation and happiness!
Valerie
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