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Ingredients
- 8 x Fresh plums peeled, pitted, and diced
- 12 whl Oven-roasted shallots
- 2 Tbsp. Chopped garlic
- 2 c. Chicken stock
- 1/2 c. Ketchup
- 1/4 c. Molasses
- 6 Tbsp. Honey
- 10 Tbsp. Distilled white vinegar
- 2 Tbsp. Soy sauce
- 2 tsp Dry mustard Salt to taste Freshly-grnd black pepper to taste
- 2 x Baby back rib racks - (3 - 4 lbs ea) excess fat trimmed
- 1 tsp Bayou Blast see * Note
- 2 Tbsp. Liquid crab boil (available in specialty food stores)
- 4 x Bay leaves Cilantro Potato Salad see * Note
Directions
- Make glaze: Combine plums, shallots, garlic, stock, ketchup, molasses, honey, vinegar, soy sauce, mustard, 1 tsp. of salt and 6 turns of pepper in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium and simmer, stirring occasionally, 15 min. Transfer to a food processor and puree till smooth. (Makes 2 2/3 c.)
- Heat oven to 375 degrees.
- Place ribs in a large stockpot and cover with 4 qts cool water. Add in Bayou Blast, crab boil, bay leaves and 2 tsp. of salt. Bring to a boil over high heat and cook 10 min.
- Place a rack in a large roasting pan. Drain ribs and season them on all sides with remaining salt and 12 turns of pepper. Brush with glaze to coat. Place ribs on rack and bake, turning and basting every 10 to 15 min, till dark-brown, crusty and caramelized, about 1 hour and 25 min. When cold sufficient to handle, cut into individual ribs. Serve 5 ribs per plate with Cilantro Potato Salad.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 375g | |
| Recipe makes 4 servings | |
| Calories 269 | |
| Calories from Fat 6 | 2% |
| Total Fat 0.68g | 1% |
| Saturated Fat 0.1g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 983mg | 41% |
| Potassium 774mg | 22% |
| Total Carbs 66.02g | 18% |
| Dietary Fiber 2.7g | 9% |
| Sugars 56.93g | 38% |
| Protein 3.49g | 6% |
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