Slow-Braised BBQ Pork Back Ribs with Honey-Butter Cornbread and Tangy Green Bean Slaw

Preheat oven to 325°F (165°C).

Remove the membrane from the back of the pork ribs by sliding a knife under it and pulling it off with a paper towel for grip.

In a small bowl, mix 1 tablespoon paprika, 1 tablespoon brown sugar, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, and 1/2 teaspoon black pepper to create a dry rub.

Rub the spice mixture all over the ribs, covering both sides thoroughly.

Heat 1 tablespoon olive oil in a large oven-safe Dutch oven or heavy pot over medium-high heat. Once hot, sear the ribs on both sides until browned, about 2-3 minutes per side.

In a bowl, whisk together 1/4 cup apple cider vinegar, 2 tablespoons tomato paste, 1 tablespoon brown sugar, 2 tablespoons honey, 1 tablespoon Worcestershire sauce, and 1/2 cup chicken broth.

Pour the sauce mixture over the ribs in the Dutch oven. Cover with a tight-fitting lid and transfer to the preheated oven.

Braise in the oven for 2 hours, or until the meat is tender and nearly falling off the bone.

While the ribs are cooking, prepare the cornbread. In a medium bowl, whisk together 3/4 cup cornmeal, 1/4 cup flour, 1 teaspoon baking powder, and a pinch of salt.

In another bowl, whisk 1 large egg and 1/2 cup milk. Pour into the dry ingredients and stir until just combined.

Melt 2 tablespoons butter in an 8-inch cast iron skillet or oven-safe pan. Pour the batter into the hot skillet and transfer to the oven with the ribs. Bake for 20-25 minutes until golden and a toothpick inserted comes out clean.

While the cornbread bakes, prepare the honey butter by mixing 1 tablespoon softened butter with 1 tablespoon honey. Set aside at room temperature.

For the green bean slaw, trim the ends from 8 oz green beans and slice them thinly on a diagonal.

Thinly slice 1/4 medium red onion and julienne 1 medium carrot.

Bring a pot of salted water to a boil. Blanch the sliced green beans for 2 minutes, then immediately transfer to an ice bath to stop the cooking. Drain well.

In a bowl, whisk together 2 tablespoons apple cider vinegar, 1 teaspoon Dijon mustard, 1 tablespoon olive oil, and a pinch of salt and pepper.

Toss the blanched green beans, sliced red onion, and julienned carrot with the dressing. Let sit for at least 10 minutes for flavors to meld.

When the ribs are done, remove them from the oven and transfer to a plate. Increase the oven temperature to broil.

Strain the braising liquid into a small saucepan and simmer over medium-high heat until reduced by half, about 5-7 minutes, to create a glaze.

Brush the ribs with the reduced glaze and place on a foil-lined baking sheet. Broil for 3-5 minutes until the glaze is caramelized and bubbling. Watch carefully to prevent burning.

Spread the honey butter over the warm cornbread.

Serve the glazed ribs with a slice of honey butter cornbread and a generous portion of the tangy green bean slaw.