I am one of those crazy people who grills year-round, even if it means bundling up to flip the chicken while snow gently falls.
But boy, do I love it when grilling season officially arrives, and I believe it finally has, just in time for graduation picnics, Father’s Day cookouts, and Fourth of July barbeques.
People are ready to get outside and get cooking after that marathon winter. The other night, I took my dog for a long walk, and thanks to the numerous cookouts I passed, I was sufficiently hungry by the time I made it home. Everyone was sparking up their grills, and it smelled amazing. It made me wish I had a rack of ribs at home to make the most delicious ribs that taste like you spent all day on them, but are easy and fast enough to make on a school night. My husband is from Virginia and said they are among the best he’s had.
These ribs are perfect for Father’s Day, whether Dad is manning the grill or not. They take 20-25 minutes, flipping every 5 minutes and brushing on the three-ingredient sauce on the final flip. I carve them up and serve a mountain of them piled high on a cutting board, family style in the middle of the table alongside the crisp light horseradish apple slaw, which is the perfect complement.
Someday, I would love to learn how to make traditional ribs when you soak them in vinegar, start them in the oven, and cook them low and slow, then transfer them to the grill and so on. But until then, this perfect crowd-pleasing hack will remain on repeat all summer long.
So, call the kids, pack the picnic baskets, and get grilling.
Glazed Pork Ribs with Horseradish Apple Slaw
(serves 4)
Ingredients:
3 lbs baby-back pork ribs
Kosher salt and pepper
¼ cup Worcestershire sauce
2 Tablespoons Dijon mustard
1 Tablespoon dark brown sugar
¼ cup sour cream
1 Tablespoon prepared horseradish
2 teaspoon cider vinegar
½ head Napa or green cabbage, shredded (4 cups)
2 crisp apples (such as Granny Smith), cut into matchstick-size strips
1 bunch scallions (white & light green parts), thinly sliced
Directions:
1. Heat grill to medium.
2. Season the ribs with 1 teaspoon salt and ½ tsp pepper.
3. In a small bowl, combine the Worcestershire, mustard, and brown sugar.
4. Place the ribs on grill, cover, and cook 20 to 25 minutes, turning often, until cooked through and tender. Baste with sauce during the last 5 minutes.
5. In a large bowl, whisk together the sour cream, horseradish, vinegar, ½ teaspoon salt, and ¼ tsp pepper. Add the cabbage, apples, and scallions and toss.
Note: I highly recommend making extra sauce because it is so delicious and you can offer it at the table for extra dipping.
