Recipe and photo courtesy of www.mccormick.com
Applewood Rubbed Ribs with Daikon Plum Slaw Recipe
recipetips.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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Applewood Rubbed Ribs with Daikon Plum Slaw Recipe - Related Content
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Ribs
Lamb ribs that will be grilled or barbecued are cut from the breast
primal. The rib primal is reserved for tender rib chops and rib
roasts.
Ribs
The beef carcass has 13 pairs of ribs, but not all of the ribs are included in the rib primal cut. The first 5 ribs are part of the chuck cut in the front of the animal.
Pork Ribs
The ribs are cuts taken from the loin and the side/belly primal cuts. There are several different types of ribs and they vary in meatiness and bone structure depending on the section from which they are cut.
A type of hamburger that is common in the southern U.S. and the Domican Republic. Referred to as a Chimichurri Burger in the carribean, the U.S.
Traditionally made in England during the 14th century to be served during Christmas, this dessert was originally prepared as porridge with a pudding-like consistency that was thickened with bits of dried fruits, spices, meat (beef or veal), wine or sherry, eggs, and breadcrumbs.
Produced from a plum, this red colored seasoning is made from the juices created by the pickling of ume plums.
Common in Japan, this variety of plum is very popular for it health benefits. The ume plum is a fruit that is harvested when it is green before it ripens to be used as a pickled condiment, which is referred to as umeboshi.
A variety of plum that has a dark purple to black colored skin with a firm, but juicy amber to yellow colored flesh.
Refers to the ends of the ribs contained within the plate primal cut of beef (ribs 6 through 12). Usually only the flat ends of ribs 6 through 9 and are used for plate short ribs because the ends of ribs 10 through 12 have more fat than meat, so they are not as desirable.
Short ribs that have been cut from the beef chuck primal (ribs 1 through 5). They have plenty of meat and have less fat than short ribs from the plate.
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