Applewood Rubbed Ribs with Daikon Plum Slaw

Instead of a typical coleslaw, try serving baby back ribs with this crunchy daikon and cucumber salad. Daikon is a long, thin, white radish, originally from Asia, and is a nice complement to the slight sweetness of the dressing. Photo credit: Julie Deily from The Little Kitchen.

Serves: Makes 6 servings.
10 mins Prep time 1 hrs 10 mins Cook time
10 mins Prep time
1 hrs 10 mins Cook time
  • For the Ribs, preheat oven to 375°F. Place ribs on foil-lined baking pan. Rub Applewood Rub evenly over both sides of ribs. Cover with foil. Bake 1 hour or until meat starts to pull away from bones. Transfer ribs to grill. Stir plum preserves until smooth. Brush over ribs.

  • Grill ribs over medium-high heat 3 to 5 minutes per side or until evenly browned.

  • For the Slaw, mix vinegar, plum preserves and sea salt in small bowl with wire whisk until well blended. Toss radish, cucumber and carrots in large bowl. Divide evenly among 6 plates. Drizzle with vinaigrette. Garnish with pickled ginger, if desired. Serve with Applewood Ribs.

Nutrition information

(Amount per serving)

  • Calories: 638Cholesterol: 148mg
  • Sodium: 732mgProtein: 40g
  • Total Fat: 38gFiber: 1g
  • Carbohydrate: 34g

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