Yield: 2 servings

Ribs

Ingredients:

2 racks ribs
2 Tbs. Salt Traders Danish Viking-Smoked Salt (www.salttraders.com)

Directions:

1. Place ribs bone side down in a high-sided baking dish.
   
2. Add about 1/2-inch of water. (You don't want to cover the ribs, so that they stew. You just want them sitting in enough water that they will steam.)
   
3. Season the ribs with the smoked salt.
   
4. Cover very tightly with foil, and place in a preheated 325F oven for 2 1/2 hours. Remove ribs. Reserve or refrigerated, for later.

Teriyaki Sauce

Ingredients:

5 green onions, rough-chopped
2 Tbs. ginger root, rough chopped
2 garlic cloves, rough-chopped
1 cup soy sauce
1/4 cup sherry
1/4 cup brown sugar
1/4 cup granulated white sugar

Directions:

Combine sauce ingredients in the blender, and blend well.

Slaw

Ingredients:

2 green apples
2 fennel roots, fronds removed (for another variation, substitute jicama, peeled)
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup rice vinegar
1/4 cup freshly-squeezed lemon juice
Salt and freshly-ground black pepper to taste

Directions:

1. Slice apples and fennel root very thin. A mandolin works best for this.
   
2. Make small stacks of apple slices, then cut stacks into thin matchsticks. This step is not necessary with the fennel.
   
3. In a separate bowl, combine sour cream, mayonnaise, vinegar, lemon juice and salt and pepper.
   
4. Toss apple and fennel with some or all of the dressing, depending on how creamy you would like it.

Teriyaki Baby Back Ribs

1. Grill the ribs over medium heat until crispy, basting often with the teriyaki sauce as they cook. Use all the sauce!
   
2. Serve with apple-fennel slaw.

Recommended wine: St. Francis Zinfandel

Resource

Rob Seidman
Cooking School of Aspen
414 E Hyman Avenue
Aspen, Colorado 81611
www.cookingschoolofaspen.com

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