I also decided to have some coleslaw with the ribs and warm potato salad and this is the quickest way I know how to make it. Slice up some green and purple (if you have it) cabbage finely using a knife or a mandoline or benriner. I also sliced up some green apple, didn’t have any celery or carrots which are normally essential, and made a dressing with mayonnaise, mustard, celery seed, salt and pepper and vinegar… more detailed instructions/recipe in an earlier post, here. Mix this all up and let it chill in the fridge for an hour or two before serving. Remains good for a day or so then it gets rather watery and unappetizing looking, or at least it does to me. Great with ribs, fried chicken, etc.