Missouri Baby Back Ribs with Apple Slaw
These luscious, extra-porky ribs are based on a recipe Michel Nischan's mother, a talented Southern cook, used to make. "Mom would stand in front of the grill, flipping the ribs and basting them with ham stock every few minutes until they got incredibly tender. It took forever, but it was so worth it," Nischan recalls. This version uses a broiler and a warm oven instead of a grill. More Rib Recipes
The baked ribs can be refrigerated overnight. Reheat before serving.
These delectable ribs would be ideal with a fruity Norton, Missouri's most famous wine grape, because Norton has a firm acidity that pairs well with tangy foods. A good alternative is Argentine Malbec.