Prepare ribs as directed by package.
While ribs are cooking, shred the cabbage and carrots, or open a bag of pre-shredded slaw.
Whisk together the apple cider vinegar, vegetable oil, dijon mustard, pepper and salt.
Pour the dressing over the coleslaw and stir to combine.
Add in cilantro leaves if desired.
Once the rib meat is cooked, remove from bones and chop. Or heat leftover rib meat and chop.
Warm tortillas in a skillet or on a griddle.
Place chopped rib meat in a tortilla and top with the zesty coleslaw.
Note: Use any tortilla you'd like, or place on a bed of lettuce for a taco salad