Kenny Gilbert’s Wasabi, Honey, and Soy-Glazed Baby Back Ribs – Garden & Gun

Ingredients

• 1 cup wasabi paste
• 2 cups honey
• 1 cup low-sodium soy sauce
• ¼ cup coconut sugar
• 3 tbsp. ground ginger
• 1 tbsp. ground turmeric
• 1 tsp. freshly ground white pepper
• Kosher salt
• 3 slabs St. Louis–style ribs
• 3 cups Wasabi, Honey, and Soy Glaze (see above)
• ½ cup mayonnaise
• ½ cup sour cream
• ½ cup honey
• Juice of 2 or 3 limes (¼ cup)
• 1 tbsp. kosher salt
• 8 oz. Napa cabbage, grated (2 cups)
• 5¾ oz. pineapple, cut into small dice (1 cup)
• 4½ oz. jicama, sliced (1 cup)
• ¼ medium red bell pepper, seeded and cut into small dice (¼ cup)
• ¼ medium red onion, chopped (¼ cup)
• ¼ bunch cilantro, chopped (¼ cup)
• 3 tbsp. chopped pickled ginger
• 3 limes, cut into wedges
• 1 pineapple, peeled, cored, and cut into wedges