Makes 6 servings.
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
INGREDIENTS
Applewood-Rubbed Ribs:
3 to 4 pounds pork baby back ribs
6 to 8 tablespoons McCormick® Grill Mates® Applewood Rub
1/2 cup plum preserves
Daikon-Plum Slaw:
1/4 cup rice vinegar
1/4 cup plum preserves
1/4 teaspoon Sea Salt from McCormick® Sea Salt Grinder
1 daikon radish (1 pound), peeled, shredded and drained of excess liquid (3 cups)
1/2 medium cucumber, peeled, halved lengthwise, seeded and thinly sliced (1/2 cup)
1/2 cup shredded carrots
Pickled ginger (optional)
DIRECTIONS
1. 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.
2. Grill ribs over medium-high heat 3 to 5 minutes per side or until evenly browned.
3. 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
per serving
Calories: 638
Fat: 38 g
Carbohydrates: 34 g
Cholesterol: 148 mg
Sodium: 732 mg
Fiber: 1 g
Protein: 40 g
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