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Glazed Pork Ribs with Horseradish Apple Slaw

Photo: John Kernick
Prep time 30 mins
Yield Makes 4 servings

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

Nutrition Information

  • calories 469
  • caloriesfromfat 44 %
  • fat 23 g
  • satfat 8 g
  • cholesterol 154 mg
  • sodium 846 mg
  • carbohydrate 21 g
  • fiber 2 g
  • sugars 7 g
  • protein 43 g

How to Make It

  1. Heat grill to medium. Season the ribs with 1 teaspoon salt and 1/2 teaspoon pepper. Place on grill, cover, and cook 20 to 25 minutes, turning often, until cooked through and tender.

    Meanwhile, in a small bowl, combine the Worcestershire, mustard, and brown sugar. Baste the ribs with the sauce during the last 5 minutes of cooking.

    In a large bowl, whisk together the sour cream, horseradish, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add the cabbage, apples, and scallions and toss. Cut the ribs apart, divide among plates, and serve with the slaw.

    Shortcut: If you're pressed for time, use pork chops, which require just 12 minutes of cooking. Turn them only once.