Courtesy of Salt Traders Inc

INGREDIENTS:

For the Ribs:
2 racks baby back ribs
2-4 tablespoons Danish Viking-Smoked salt
Your favorite barbecue sauce (try any of the ones listed here)

For the Slaw:
2 green apples
2 fennel bulbs (for another variation, substitute jicama, peeled)
½ cup sour cream
½ cup mayonnaise
¼ cup rice vinegar
¼ cup freshly-squeezed lemon juice, 1 lemon
Salt and freshly-ground black pepper to taste

DIRECTIONS:

Place ribs bone side down in a high-sided baking dish. Add about ½-inch of water. (You don't want to cover the ribs so that they stew. You just want them sitting in enough water so that they will steam.

Season the ribs with Danish Viking-Smoked Salt. Cover very tightly (so that steam does not escape) with foil, and place in a preheated 325-degree oven for 2½ hours.

Remove ribs. Place on the grill, and baste with the barbecue sauce as they cook. Grill until crispy. Serve with Apple-Fennel Slaw.

For the Slaw:

Slice apples and fennel bulb very thin. Stack slices of apple, then cut into thin matchsticks. The fennel does not have to be cut into matchsticks as long as it is cut very thin.

In a separate bowl, combine sour cream, mayonnaise, vinegar, lemon juice and salt and pepper.

Toss apple and fennel with a little bit of dressing at a time until desired creaminess is achieved.