Glazed Pork Ribs With Horseradish Apple Slaw
Serves 4|
Hands-On Time:
|
Total Time:
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
- 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.
Nutritional Information
- Per Serving
- Calories 469Calories From Fat 44%
- Fat 23g
- Sat Fat 8g
- Cholesterol 154mg
- Sodium 846mg
- Carbohydrate 21g
- Fiber 2g
- Sugar 7g
- Protein 43g
What does this mean? See
Nutrition 101
.
Similar Recipes
Quick Tip
If you’re pressed for time, try this recipe with pork chops, which cook in 12 minutes (turn them only once).
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
