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.
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.
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
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.