Babyback ribs with horseradish coleslaw

Serves 4-6

  1. 4tb honey
  2. 2tb white wine
  3. 1/2tsp cayenne
  4. 5tb dijion mustard
  5. 2tb sherry vinegar
  6. 2 1-1/2lb racks baby back ribs
  7. 3 cups green cabbage
  8. 1 cup red cabbage
  9. 1/2 cup shredded carrots
  10. 4tb red onion
  11. 1/2tb salt
  12. 1 cup sour cream
  13. 1tb lemon juice
  14. 1tb horseradish
  15. 2tsp sugar
  16. 1tsp mustard seeds, toasted and crushed
  17. 3 scallions
  • Whisk 1-3 with 4tb dijion and 1tb sherry vinegar on low heat for 2-3 minutes. Set aside.
  • Fill a baking sheet with 1/4in water. Place rack over pan, lay ribs flat and bake at 300 degrees for 30 minutes. Bake another 40-50 minutes, basting every 10 minutes.
  • Meanwhile, mix 7-11 and let drain in a colander for 20 minutes. Mix with 12-17 and remaining dijion and sherry vinegar.
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