Glazed Pork Ribs With Horseradish Apple Slaw

Glazed Pork Ribs With Horseradish Apple Slaw
John Kernick

Serves 4
preparation
30
minutes
cooking
30
minutes

Ingredients

3
pounds
baby-back pork ribs
kosher salt and pepper
1/4
cup
Worcestershire sauce
2
tablespoons
Dijon mustard
1
tablespoon
dark brown sugar
1/4
cup
sour cream
1
tablespoon
prepared horseradish
2
teaspoons
cider vinegar
1/2
head Napa or green cabbage, shredded (4 cups)
2
crisp apples (such as Braeburn or Granny Smith), cut into matchstick-size strips
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.
Sara Quessenberry
August 2007

Nutritional Information

  • Per Serving
  • Calories From Fat 44 %
  • Fat 23 g
  • Sat Fat 8 g
  • Cholesterol 154 mg
  • Sodium 846 mg
  • Carbohydrate 21 g
  • Fiber 2 g
  • Sugar 7 g
  • Protein 43 g
What does this mean? See Nutrition 101.