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Applewood Rubbed Ribs with Daikon Plum Slaw
- Prep Time: 10 mins
- Cook Time: 1 hrs 10 mins
Your FlavorPrint
7 matching flavors
Overview
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.
Ingredients
Nutritional information
(amount per servings)
Total Calories: 638
Sodium: 732mg
Fat: 38g
Carbohydrates: 34g
Cholesterol: 148mg
Protein: 40g
Fiber: 1g
Directions Directions
- 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.
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