• ½ cup sour cream
• ½ head green cabbage, thinly sliced
• ½ cup mayonnaise
• 1 carrot, grated
• 2½ tablespoons Dijon mustard
• 1 apple, peeled, quartered and thinly sliced
• 6 tablespoons currants
• 2 tablespoons honey
• 2 tablespoons vinegar
• Salt and black pepper
In a large bowl, combine sour cream, mayonnaise, mustard, honey, vinegar and currants, mix well. Add cabbage, carrot and apples, toss to combine and season with salt and pepper as desired.
• 5-6 pounds baby back ribs, membrane removed
• 1 cup Hoisin sauce
• 1 tablespoon Sriracha
• 1/3 cup rice wine vinegar
• 1 2-inch piece of ginger, grated
• ¼ cup honey
• 3 cloves garlic, grated
• 2 tablespoons soy sauce
• ½ cup ketchup
In a bowl, combine sauce ingredients and mix well. Place ribs in slow cooker and coat with sauce. Cook on low for 6 hours. Turn off slow cooker and let ribs rest for 30 minutes in sauce. Remove ribs from slow cooker and place on aluminum foil lined baking sheet.
Place the remaining sauce from the slow cooker into a sauté pan over medium heat, reduce sauce by half until sauce thickens, stirring frequently to prevent burning. Once sauce has thickened, brush on ribs and place ribs under broiler, on low heat, until ribs are caramelized.
Cut ribs in between the bones, drizzle sauce on top if desired and serve with coleslaw.
Recipe created by St. Francis Executive Chef Bryan Jones