Savory Ribs with Sesame Cabbage Slaw
Sticky, umami-rich ribs coated in extra tallow and sesame oil, served alongside a tangy, sesame cabbage slaw finished with a generous drizzle of olive oil.
Ingredients
For the Ribs:
1½ lbs baby back ribs, cut into 2–3 rib sections
2 Tbsp tallow (for coating ribs)
1 tsp garlic powder
1 tsp ground ginger
½ tsp Chinese five-spice
½ tsp sea salt
¼ tsp black pepper
For the Glaze:
2 Tbsp soy sauce or coconut aminos
1 Tbsp white vinegar
2 Tbsp sesame oil
1 tsp grated fresh ginger
1 clove garlic, minced
½ tsp chili flakes (optional)
For the Cabbage Slaw:
¼ cup carrots
2 cups shredded purple cabbage
2 Tbsp mayonnaise
2 Tbsp sesame oil
1 tsp white vinegar
½ tsp soy sauce or coconut aminos
1 Tbsp toasted sesame seeds
Pinch of salt and pepper
1 Tbsp olive oil (for drizzling on top)
Macronutrients
Protein: 107 g
Fat: 170 g
Carbs: 27 gÂ
Preparation
In a small bowl, mix garlic powder, ground ginger, Chinese five-spice, sea salt, and black pepper. Pat the ribs dry and rub all over with tallow, then coat evenly with the dry seasoning mixture.
Preheat your air fryer to 375 °F (190 °C). Place the seasoned ribs in a single layer in the basket and air fry for 20 minutes, flipping once halfway through.
Meanwhile, make the glaze by combining soy sauce, white vinegar, sesame oil, grated fresh ginger, minced garlic, and chili flakes in a small saucepan. Simmer over low heat for 3–5 minutes, stirring occasionally, until slightly thickened. Remove from heat and set aside.
When the ribs are done, brush them generously with the glaze and return them to the air fryer at 400 °F (204 °C). Cook for an additional 5–7 minutes until the glaze caramelizes and the edges become crispy.
While the ribs finish, prepare the slaw. In a bowl, combine shredded green cabbage and purple cabbage. Add mayonnaise, sesame oil, white vinegar, soy sauce, sesame seeds, and a pinch of salt and pepper. Toss gently to coat and chill until ready to serve.
To assemble, plate a portion of the chilled sesame cabbage slaw alongside the glazed ribs. Drizzle olive oil over the ribs and slaw just before serving. Serve hot.
THURSDAY 261105