SPARE CHANGE? NO, SPARE RIBS!

Back in November I wrote in my calendar on this day: Are you still breathing? I am, but I still feel pretty sick most evenings when it's time to feed my people. So in that vein, here's the next in the series of WHAT CAN I FEED THEM recipes -

This is a real crowd-pleaser, and though it sounds precious, it won't break the bank. Most of the ingredients are already under your roof, and if they aren't you'll use them up the next 3 times you make this fabulous recipe.

GLAZED PORK RIBS WITH HORSERADISH APPLE SLAW

What you need to feed 4:

3 lbs baby-back pork ribs
1/4 Worcestershire sauce
2 Tbsp Dijon mustard
1 Tbsp brown sugar
1/4 c sour cream
1 Tbsp prepared horseradish
2 tsp apple cider vinegar
1/2 head napa cabbage, shredded with a knife
2 Granny Smith apples cut into strips
a bunch of scallions, sliced

Heat the grill. Season the ribs with salt and pepper. Place on the grill, cover it and cook 20-25 minutes, turning often , until cooked through and tender.

In a small bowl, combine the worcestershire, mustard, brown sugar and baste the ribs during their last 5 minutes of cooking.

In a large salad bowl, whisk the sour cream, horseradish and vinegar, 1/2 tsp salt and 1/4 tsp pepper. Toss in cabbage, apples and scallions.

Cut the ribs apart and heap them on a serving platter. Serve horseradish with bread next to it.

* Inspired by a Real Simple recipe