Lemon-fennel country ribs

When carefully cooked, these super-meaty, inexpensive cuts from the sirloin or rib end of the loin yield great flavor and satisfying richness. (Bill Hogan/Chicago Tribune)

1/2 teaspoon salt
4 to 5 cups (about 1/2 head) shredded green cabbage, preferably savoy
1 bulb fennel
1 small Granny Smith apple, peeled, cored
1 cup halved seedless green grapes, optional

Whisk together lemon juice, oil, mustard, sugar and salt in a large bowl. Add the cabbage; mix well. Coarsely shred the fennel and the apple on the large holes of a four-sided grater. Add to the cabbage. Toss well. Add grapes; serve.

Nutrition information
Per serving: 122 calories, 63% of calories from fat, 9 g fat, 1 g saturated fat, 0 mg cholesterol, 11 g carbohydrates, 1 g protein, 241 mg sodium, 3 g fiber.

More rub variations

Red chili spice: Mix 1 tablespoon each: sweet paprika, crushed red pepper flakes and salt with 1 teaspoon black pepper.

Garlic herb rub: Mix 2 tablespoons garlic-parsley salt (such as Lawry's) with 1 teaspoon basil, 1/2 teaspoon oregano and black pepper.