We took a head of red cabbage and shredded it. We seasoned it with Minus 8 Brix Verjus and BLiS Smoked Soy Sauce. We formed it into a large mound. We seasoned a rack of pork ribs with salt and laid it on the cabbage. We put the ribs in a 275° oven and roasted them for 5 hours. As the ribs and cabbage cooked, we used the juices and fats from the bottom of the pan to baste the meat. The cabbage tenderized, and we pushed it underneath the ribs to prevent it from burning during the long cooking time. The cabbage steamed beneath the ribs, absorbing all of their rich flavor. The pork juices blended with the vegetables. The vegetable juices, enhanced with soy sauce and verjus, happily glazed the meat. After cooking for 5 hours, we let the ribs and cabbage rest for 30 minutes. Then we cut up the ribs and arranged them on a platter. We mixed the cabbage with the residual pan drippings and a pinch of salt to bring everything into balance. The process of cooking meats and vegetables together continues to fascinate us.
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