Roasted Thick Pork Ribs With Orange and Ginger Glaze and Cabbage Salad Featuring Lemon, Parsley and Roasted Almonds

Ingredients

• approx. 1.1 kg/2.42 lb thick pork ribs
• 2 yellow onions
• 15 black peppercorns
• 2 teaspoons of salt
• 1 meat bouillon cube
• 3 bay leaves
• Orange and Ginger Glaze
• Cabbage Salad with Lemon, Parsley and Roasted Almonds

Equipment

• Oven safe form
• 10.25" Cast Iron Skillet with Loop Handles
• Enameled Cast Iron Dutch oven

Instructions

1. Peel and cut the onions into wedges.
2. In a Dutch oven, place the meat together with the onion, peppercorns, salt, bay leaves and crumbled bouillon cubes. Cover with water and bring to a boil.
3. Remove any foam and gently simmer the ribs for 1 1/2 hours. If necessary, pour in a little water from time to time so that it covers the meat at all times.
4. Prepare the cabbage salad.
5. If necessary, pour in a little water from time to time so that it covers the meat at all times.
6. Set the oven to 225˚C/435°F.
7. Cook the glaze.
8. Turn the ribs into the glaze and place in a cast iron skillet.
9. Put the cast iron pan in the middle of the oven for about 25 minutes, turning the meat from time to time and brush liberally with the remaining glaze.
10. Serve with cabbage salad and some additional glaze at the side in case anyone would like some extra glaze.

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