Adding an extra layer of flavor to your baby back ribs can be as simple as using some rich, robust smoked ham hock stock. This hearty stock preparation makes use of four smoked ham hocks, one chopped carrot, a quartered onion, two bay leaves, a teaspoon of peppercorns, and four quarts of water. Once these ingredients are simmering away in your soup pot, partial cover it and let it cook till your kitchen fills up with an aromatic essence and the meat begins to fall off the bone. This process should take approximately two hours. Once ready, strain the stock and make sure to remove any excess fat that may have floated to the surface.

While your stock is preparing, get started on your ribs. With the broiler preheated, get your baby back ribs membrane-free and laid out on rimmed baking trays, skin-side up. Broil each sheet for around 8-10 minutes, turning them once so that you get a beautiful brown sear on all sides.

Next, turn down the oven to 350°F. Create a delicious mix of finely grated lemon zest, finely chopped flat-leaf parsley, minced chives, tarragon, and thyme. Apply a generous layer of your delightful ham hock stock to the ribs before sprinkling them with the herb mix. After seasoning them with salt and pepper, let them bake for an hour, intermittently basting and sprinkling them with more herbs. Once the ribs reach a level of tenderness to your liking, separate them into individual serving pieces.

In the meantime, for your slaw, take a large bowl and whisk in some grapeseed oil and cider vinegar, season it to taste. Finally, add finely shredded Napa cabbage, julienned Granny Smith apples, and the leftover chopped parsley. Toss until everything is evenly coated and set it aside to serve with your ribs.

While the recipe gives you a whole 3 1/2 quarts of ham hock stock, you would actually require just about 1 1/2 cups for basting the ribs. The leftover stock can be preserved in an airtight container in the fridge for the next 3 days or up to a month if frozen. Similarly, the ribs can be prepared a day in advance and refrigerated. Just make sure to reheat them before serving.

To complement this mouth-watering meal, consider pairing it with a fruity Norton, Missouri's celebrated wine grape, which has a firm acidity that complements tangy flavor profiles. Alternatively, an Argentine Malbec could serve as a great sidekick. Remember, the heart of a great meal is not just the ingredients, but also the love and passion that go into creating it. Enjoy your cooking journey!