Season both sides of the ribs with salt and Essence. Place the ribs in a large glass rectangle baking dish
. Pour 3 cups of the cider over the ribs, cover with plastic wrap
, and refrigerate for 24 hours.
Preheat the oven to 350 degrees F.
Remove ribs from the refrigerator and discard the marinade
. Sprinkle the brown sugar
over the flesh side of the ribs. Wrap tightly in plastic wrap and then wrap in aluminum foil. Place in the oven and cook for 3 to 4 hours. Remove from the oven and cool completely.
Preheat the grill.
Place the ribs on the grill
, flesh side down, and cook for 6 to 8 minutes, turning the ribs every 2 minutes, or until the ribs are nicely marked.
In a saucepan
, over medium heat, melt
the butter. Add the onions and apples
. Season with salt and pepper. Saute for 2 minutes.
Add the remaining 1 cup of cider and the chicken and beef broth. Bring to a simmer
and continue to cook until the mixture reduces by half, about 8 to10 minutes. Whisk
in the cold butter. Garnish
with green onions and serve ribs with the apple slaw on the side.