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Missouri Baby Back Ribs With Apple Slaw


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8 pounds baby back ribs, membranes removed, cut into 4-rib sections

Finely grated zest of 2 lemons

1/4 cup finely chopped flat-leaf parsley

2 tablespoons minced chives

1 tablespoon minced tarragon

1 tablespoon minced thyme

ham Hock stock

Salt and freshly ground pepper

3 tablespoons grapeseed oil

2 tablespoons cider vinegar

1 pound napa cabbage, finely shredded (4 cups)

2 large granny smith apples, julienned

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