Glazed Pork Ribs With Horseradish Apple Slaw

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3 pounds baby-back pork ribs

Kosher salt and pepper

1/4 cup Worcestershire sauce

2 tablespoons Dijon mustard

1 tablespoon dark brown sugar

1/4 cup sour cream

1 tablespoon prepared horseradish

2 teaspoons cider vinegar

1/2 head napa or green cabbage, shredded (4 cups)

2 crisp apples (such as Braeburn or Granny Smith), cut into matchstick-size strips

1 bunch scallions (white and light green parts), thinly sliced

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