Recipe for: Grilled Pork Ribs with Honey-Horseradish Glaze and Young Cabbage Salad - photo 1
← Recipes

Recipe for: Grilled Pork Ribs with Honey-Horseradish Glaze and Young Cabbage Salad

Spicy Main dishes Grilling 150 min Medium 0 views ~19.68 PLN * - (0)
Rate:
(0)
Start Cooking

Description

Juicy pork ribs prepared on the grill, with a contrasting honey-horseradish glaze and a refreshing young cabbage salad. The dish combines traditional Polish simplicity of meat with a summer, fresh touch of cabbage and apple. The ribs are first seasoned and slowly cooked on the grill using the indirect method, then glazed with a honey-horseradish mixture and briefly finished over direct heat, resulting in a caramelized, slightly spicy and sweet crust. The young cabbage salad with carrot, apple, and a light yogurt-lemon dressing cuts through the richness of the meat and adds freshness. Serve with grilled potatoes, a slice of rustic bread, or a light green salad. Perfect for summer grill gatherings — an impressive and tried-and-true combination of flavors and textures.

Ingredients Used

Ingredients (18)

Servings:
4
  • Pork rib 1400 g
  • Honey 100 ml
  • Horseradish 60 g
  • Mustard 30 g
  • Rapeseed oil 60 g
  • Garlic 3 clove (~15 g)
  • Cabbage 800 g
  • Carrot 1.3 pcs (~100 g)
  • Apple 0.8 pcs (~150 g)
  • Onion 1 pcs (~150 g)
  • 18% cream 120 ml
  • Lemon juice 30 ml
  • 🌿 Spices
  • Salt 16 g
  • Black pepper 4 pinch (~2 g)
  • Sweet paprika 10 g
  • ✨ Optional
  • Smoked paprika 2.5 tsp (~5 g)
  • Cucumber 0.3 pcs (~100 g)
  • Sesame 10 g
💰 Estimated dish cost: ~19.68 PLN (4.92 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Preparing the ribs

1

Clean the ribs: remove excess membranes and loose fat with a knife. Place the ribs bone-side down on a cutting board and, if they are long, cut into portions of 2-3 bones, making them easier to grill. Pat dry with a paper towel.

Ingredients: pork rib
Use a sharp knife and a plastic or wooden cutting board. Remove the thin, silvery membrane (pull it off with a paper towel). This will improve the tenderness of the meat and the absorption of the marinade.

Basic Marinade

2

In a bowl, combine canola oil (30 g), crushed garlic (15 g), 8 g of salt (half of the salt), 2 g of black pepper, and 10 g of sweet paprika. Mix with a wooden spoon until a homogeneous emulsion forms. Rub the mixture onto the ribs thoroughly on both sides and set aside for at least 30 minutes in a cool place or overnight in the refrigerator.

Ingredients: Rapeseed oil, Garlic, Salt, Black pepper, sweet paprika, pork rib
Use a large bowl and disposable gloves if you want to avoid the smell of garlic on your hands. If you marinate for less than 2 hours, prepare the glaze later and baste more frequently while grilling.

Preparing the glaze

3

In a small bowl, combine honey (100 g), horseradish (60 g), and mustard (30 g). Add 4 g of salt (the remaining salt) and mix vigorously with a fork until you achieve a smooth, pourable consistency. Taste and adjust seasoning as needed (if you prefer it spicier, add a bit more horseradish).

Ingredients: Honey, horseradish, Mustard, Salt
Use a glass or metal bowl. The glaze should be liquid but not too runny — if it is too thick, add a teaspoon of warm water.

Young Cabbage Salad

4

Shred the cabbage very thinly (use a grater or a sharp knife). Add the grated carrots to the cabbage. Cut the apple into thin strips and add to the vegetables. Slice the onion into thin half-rings and add. If you are using cucumber, slice it into half-rings and add.

Ingredients: cabbage, Carrot, Apple, Onion, Cucumber
Use a large bowl and a chef's knife or a food processor. You can lightly salt the cabbage (about 1 g) and wait 5 minutes for it to soften before adding the rest of the ingredients.

Salad dressing

5

In a separate bowl, mix the 18% cream (120 g) with lemon juice (30 ml), 1 g of salt, and 1 g of pepper (if needed). Pour the dressing over the cabbage and mix for 1-2 minutes until the ingredients are evenly coated. Set aside in the refrigerator for 15-20 minutes to let the flavors meld.

Ingredients: 18% cream, Lemon juice, Salt, Black pepper
Use a whisk or fork to achieve a smooth dressing. If you want a lighter version, replace part of the cream with natural yogurt.

Preheating the grill

6

Prepare the grill with a lid (e.g., charcoal grill with a cover or gas grill). Set up two zones: direct heat (high temperature) and indirect heat (medium/low). If you are using charcoal, heat it on one side and spread it to the sides; leave the center free. The indirect temperature should be around 120–150°C.

Use a grill thermometer if you have one. If not, hold your hand about 10 cm above the grill: if you can hold it for 4–5 seconds, the temperature is medium. Be careful of open flames and fat: use a tray under the ribs to avoid large flames.

Preliminary grilling (indirect method)

7

Place the ribs meat side up on the indirect heat zone (without direct flame). Cover the grill and cook for 60–80 minutes, checking the temperature every 15 minutes. Turn the ribs every 20–25 minutes to ensure even cooking. After an hour, check for tenderness — a skewer inserted between the bones should go in with slight resistance.

Ingredients: pork rib
Use grill gloves and long tongs. If the layer of fat starts to drip excessively and the fire is burning, move the meat further away from the heat source or use a tray of water under the ribs.

Glazing and finishing over the fire

8

About 10–15 minutes before the end of baking, take out the ribs and evenly brush the glaze (honey-horseradish-mustard) over them. Place the ribs over direct heat and grill for 2–3 minutes on each side, frequently basting with another layer of glaze and being careful not to burn them. The goal is a caramelized, shiny surface, not charred.

Ingredients: Honey, horseradish, Mustard, pork rib
Use a silicone brush and short strokes. If the heat is too strong, hold the ribs higher above the grill or reduce the gas/pull away the charcoal. Watch the sugars in the honey — they burn quickly.

Meat readiness check

9

Check if the ribs are ready: the meat should pull away slightly from the bone when pressed and have an internal temperature of about 75–80°C at the thickest part. You can also perform a test: a piece of meat should be easy to cut and not be raw inside.

Ingredients: pork rib
Use a meat thermometer for certainty. Do not pierce the meat too early to avoid losing juices.

Resting and Slicing

10

After removing the ribs from the grill, let them rest for 5–10 minutes, loosely covered with aluminum foil. This allows the juices to distribute evenly. Then, cut between the bones into portions and arrange on a platter.

Ingredients: pork rib
Use a large chef's knife or a meat saw. Resting is key — do not cut immediately, as the meat will lose its juices.

Finishing the salad and serving

11

Before serving, mix the salad again, adjusting with salt and pepper. Transfer part of the salad to plates, place a portion of ribs next to it, and drizzle with a few drops of lemon juice or a bit of oil from the edge for shine. Optionally, sprinkle with toasted sesame seeds.

Ingredients: cabbage, Carrot, Apple, Onion, Lemon juice, Sesame
Place one serving of salad next to the ribs, so everyone has a freshness to balance the richness of the meat. Toast the sesame seeds in a dry pan for 1–2 minutes until they start to smell — do not burn.

Additional tips

12

If there is leftover glaze, you can heat it in a saucepan for 1–2 minutes before serving and drizzle it over the ribs. Store any leftover salad separately from the meat to keep it crunchy.

Ingredients: Honey, horseradish
Do not store honey glaze for long in metal containers. Heat briefly, just until it becomes liquid.

Fun Fact

💡

In Polish tradition, grilling combines influences from regional meat cuisine with summer accompaniments; the use of horseradish in the glaze refers to the spicy seasonings used with holiday meats, here used as a fresh contrast to the sweetness of honey.

Best for

summer barbecue gathering rodzinny obiad na świeżym powietrzu majówka

Tips

🍽️ Serving

Serve the ribs hot, the salad chilled; add grilled potatoes or rustic bread. A cold wheat beer or a light red, such as merlot, pairs well. When serving, clearly separate the salad from the meat to prevent it from getting soggy.

🥡 Storage

Store the ribs and salad separately in the refrigerator for up to 48 hours. The meat can be gently reheated in the oven at 150°C for 10–15 minutes, covered with foil, and then briefly crisped over the flame or under the grill to restore the crust. The salad loses its crunchiness after longer storage.

📸 Cooked by the community

Log in to add a photo
Add a photo of the finished dish

After moderator approval, you will receive 10 experience points.

🍲

No one has added a photo yet. Be the first!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Grilled Pork Neck in Honey-Marjoram Glaze 420 min

Grilled Pork Neck in Honey-Marjoram Glaze

Main dishes
Grilled trout with dill butter and lemon 60 min

Grilled trout with dill butter and lemon

5.0 Main dishes
Grilled Podlasie cheese with buckwheat honey, wild blueberries, and crunchy sunflower seeds 45 min

Grilled Podlasie cheese with buckwheat hon...

Appetizers
Mini burgers with salmon and dill mayonnaise 60 min

Mini burgers with salmon and dill mayonnaise

Kids' Lunches
Country sausage skewers with peppers and onions with honey mustard 60 min

Country sausage skewers with peppers and o...

Main dishes
Masurian trout grilled in dill butter 60 min

Masurian trout grilled in dill butter

Kids' Lunches

Recipe Categories

Main dishes
Main dishes in: Easter

Main dishes for Easter are a true feast for the palate. Traditionally, the table must include meat as well as vegetarian dishes.

See all recipes in this category
Grilling
Grilling

Grilling is the art of preparing dishes over an open flame - the taste of summer and outdoor gatherings. Recipes for grilled meats: beef steak, pork neck, BBQ ribs, and chicken wings. Marinades that tenderize meat and add flavor: herb, Asian, honey-mustard. Grilled vegetables: bell peppers, zucch...

See all recipes in this category
Advertisement