Glazed Pork Ribs With Horseradish Apple Slaw

0709ribs-apple-slaw
Photo by John Kernick
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 469 calories
    • Calories 44 calories from fat
    • Fat 23 g
    • Sat Fat 8 g
    • Cholesterol 154 mg
    • Sodium 846 mg
    • Protein 43 g
    • Carbohydrate 21 g
    • Sugar 7 g
    • Fiber 2 g

Heat grill to medium. Season the ribs with 1 teaspoon salt and ½ teaspoon pepper. In a small bowl, combine the Worcestershire, mustard, and brown sugar.Place the ribs on grill, cover, and cook 20 to 25 minutes, turning often, until cooked through and tender. Baste with sauce during the last 5 minutes.In a large bowl, whisk together the sour cream, horseradish, vinegar, ½ teaspoon salt, and ¼ teaspoon pepper. Add the cabbage, apples, and scallions and toss.Cut the ribs apart, divide among plates, and serve with the slaw.

Ingredients

  1. Check 3 pounds baby-back pork ribs
  2. Check kosher salt and pepper
  3. Check 1/4 cup Worcestershire sauce
  4. Check 2 tablespoons Dijon mustard
  5. Check 1 tablespoon dark brown sugar
  6. Check 1/4 cup sour cream
  7. Check 1 tablespoon prepared horseradish
  8. Check 2 teaspoons cider vinegar
  9. Check 1/2 head Napa or green cabbage, shredded (4 cups)
  10. Check 2 crisp apples (such as Braeburn or Granny Smith), cut into matchstick-size strips
  11. Check 1 bunch scallions (white and light green parts), thinly sliced

Directions

  1. Heat grill to medium. Season the ribs with 1 teaspoon salt and ½ teaspoon pepper. In a small bowl, combine the Worcestershire, mustard, and brown sugar.
  2. Place the ribs on grill, cover, and cook 20 to 25 minutes, turning often, until cooked through and tender. Baste with sauce during the last 5 minutes.
  3. In a large bowl, whisk together the sour cream, horseradish, vinegar, ½ teaspoon salt, and ¼ teaspoon pepper. Add the cabbage, apples, and scallions and toss.
  4. Cut the ribs apart, divide among plates, and serve with the slaw.