Confetti coleslaw
Here’s a menu for the grill that doesn’t require marinating time or a lot of advance work. You’ll just need to work the ribs over a little beforehand, trimming fat and membrane.
The ribs cook over a medium fire until bronzed and sizzling. They’re served with a coleslaw that accents their flavor.
Buy lean rib slabs for easier preparation. And if you have mesquite chips, add them to the grill to create a smoky flavor.
Place the green and red cabbages, red pepper, celery and green onions in a large bowl. Combine the vinegar, oil, sugar, water, mayonnaise, mustard, salt and red pepper flakes; pour over the vegetables. Toss well. Refrigerate at least 3 hours or overnight. To serve, toss; drain the excess liquid.
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