Glazed Pork Ribs with Horseradish Apple Slaw - Grilling on the Fourth of July

As the nation gears up to celebrate Independence Day, it's time to bring out the grill and feast on some mouth-watering July 4th fare! And what better way to celebrate freedom than with Glazed Pork Ribs with Horseradish Apple Slaw, specially crafted for all grill masters out there?

Experience the authentic taste of America with our succulent baby back ribs, expertly basted in a flavorful glaze made with Worcestershire sauce, Dijon mustard, and dark brown sugar. Each bite will leave you craving more as the sweet glaze perfectly caramelizes the tender pork, making it impossible to resist licking your fingers.

This dish is complemented by the refreshing addition of our homemade apple slaw, tossed with a unique horseradish dressing. The crispness of the apples pairs perfectly with the juicy ribs, while the subtle heat from the horseradish will give your taste buds a delightful kick.

This July 4th, don't settle for the same old boring grilling options. Be the star of the party with our Glazed Pork Ribs with Horseradish Apple Slaw, the ultimate combination of bold flavors and summer goodness. So fire up that grill and get ready to impress your friends and family with a perfectly crafted July 4th feast.

Serves 4-6

July 4^th Glazed Pork Ribs with Horseradish Apple Slaw Ingredients

• 3 pounds baby-back pork ribs
• kosher salt and pepper
• 1/4 cup Worcestershire sauce
• 2 tablespoons Dijon mustard
• 1 tablespoon dark brown sugar
• 1/4 cup sour cream
• 1 tablespoon prepared horseradish
• 2 teaspoons cider vinegar
• 1/2 head Napa or green cabbage, shredded (4 cups)
• 2 crisp apples (such as Braeburn or Granny Smith), cut into matchstick-size strips
• 1 bunch of scallions (white and light green parts), thinly sliced

July 4^th Glazed Pork Ribs with Horseradish Apple Slaw Directions

1. Heat grill to medium. Season the ribs with one teaspoon salt and ½ teaspoon pepper. Combine Worcestershire, mustard, and brown sugar in a small bowl.
2. Place the ribs on the grill, cover, and cook for 20 to 25 minutes, turning often, until cooked through and tender. Baste with sauce during the last 5 minutes.
3. Whisk together the sour cream, horseradish, vinegar, ½ teaspoon salt, and ¼ teaspoon pepper in a large bowl. Add the cabbage, apples, and scallions and toss.
4. Cut the ribs apart, divide them among plates, and serve with the slaw.

Taken from American Made Grills