Individual baby-back ribs braised in apple cider and topped with an herbal Parmesan crust. Great finger food!
1 1/2 slabs baby-back ribs (a little over 4 pounds)
1 1/2 cups apple cider
2 teaspoons mustard seeds
2 teaspoons dried oregano
2 teaspoons coarse sea salt
1 cup shaved Parmesan cheese
Preheat oven to 400 degrees F. Score the ribs about an inch on both sides inbetween each rib. Pour cider over, cover with heavy foil and bake 45 minutes.
Meanwhile, in a small bowl, mix together mustard seed, oregano and salt.
Remove ribs from oven, sprinkle spice mixture over the top and cover with Parmesan. Return to oven 5 - 10 minutes, uncovered, until cheese is slightly browned. Allow to cool ten minutes before cutting into individual ribs. Pile them on a platter.