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    Recipe for sriracha-glazed ribs with Napa cabbage slaw

    Sriracha-glazed ribs with Napa cabbage slaw.
    Karoline Boehm Goodnick for The Boston Globe
    Sriracha-glazed ribs with Napa cabbage slaw.

    Serves 6

    Perfect for a small gathering of friends or a picnic in the park. Braise the ribs in a spicy, sweet sauce; when finished, they will be shiny and beginning to caramelize on top but still moist. Pair them with a slaw that is sweet, sour, salty, and crunchy all at once. The complex flavors will balance the heat of the ribs. Serve with your favorite potato or macaroni salad.

    RIBS

    4 to 4½ pounds boneless pork country ribs
    Salt and pepper, to taste
    2tablespoons olive oil
    1cup sriracha
    1cup agave syrup

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    1. Set the oven at 350 degrees. Have on hand a 9-by-13-inch baking dish.

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    2. Season the ribs on both sides with salt and pepper. In a large skillet, heat oil over medium high. Place half of the ribs in the pan. Cook for 5-7 minutes on each side or until well browned. Transfer browned ribs to baking dish and repeat with remaining ribs.

    3. In a small bowl, stir together sriracha and agave. Pour over ribs.

    4. Bake ribs for 1 hour, turn, and continue cooking for 30 minutes (total cooking time is 90 minutes).

    SLAW

    3tablespoons rice vinegar
    1tablespoon mayonnaise
    Salt and pepper, to taste
    4cups shredded Napa cabbage
    (approximately ½ small head)
    1bunch radishes, quartered
    ¼cup torn mint leaves
    ¼cup torn cilantro leaves
    3clementines, segmented
    ½cup chopped peanuts

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    1. In a large bowl, whisk rice vinegar, mayonnaise, salt, and pepper.

    2. Add Napa cabbage, radishes, mint, cilantro, clementines, and peanuts. Toss well.

    3. Serve ribs with slaw. Karoline Boehm Goodnick

    Karoline Boehm Goodnick can be reached at kboehmgoodnick@gmail.com