Applewood Rubbed Ribs with Daikon Plum Slaw Recipe

Provided By
McCormick

Recipe and photo courtesy of www.mccormick.com

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.

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Servings:

Ingredients

Applewood-Rubbed Ribs:
pound pork baby back ribs
tablespoon 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 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

PREP

10 mins

COOK

1 hr

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.

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