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For the Ribs, rub Applewood Rub evenly over both sides of ribs. Grill over indirect medium-low heat 2 to 3 hours or until tender, turning occasionally. Transfer ribs to lit side of 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.
•See Grill Mates® Know Your Heat for how to grill over indirect heat.
•Oven Cooking Method: Rub ribs as directed. Place in single layer on foil-lined roasting pan. Cover with foil. Bake in preheated 350°F oven 1 1/2 hours or until meat starts to pull away from bones. Brush ribs with preserves. Broil 2 to 3 minutes or until browned.