Grilled Baby Back Ribs With Asian Plum Sauce

Total Time: 3 hrs 15 mins Preparation Time: 15 mins Cook Time: 3 hrs

Ingredients

• Servings: 4
• 2 slabs baby back ribs, cut in half (about 5 lbs)
• 2 teaspoons salt
• 1 1/2 teaspoons fresh ground black pepper
• 3 tablespoons fresh orange juice
• 3 tablespoons dry rub seasonings (emeril's rib rub, or your favorite bbq spice rub)
• sesame seeds, optional for garnish
• green onion, sliced for garnish
• 1 1/2 lbs red plums, pitted and rough chopped
• 5 dried pitted prunes, diced
• 1/2 cup distilled vinegar
• 3/4 cup light brown sugar
• 1/2 cup low sodium soy sauce
• 1 tablespoon garlic clove, minced
• 1 tablespoon fresh ginger, minced
• 1/4 teaspoon crushed red pepper flakes
• 1/4 cup green onion, minced

Recipe

• 1 rinse the ribs in cold water and pat dry with paper towels; season on both sides with salt and pepper, then set aside.
• 2 in a small bowl, combine orange juice with the spice rub to form a paste; rub the paste on both sides of the ribs.
• 3 wrap the ribs in plastic wrap and refrigerate for 8 hours or overnight; remove from the refrigerator 30 minutes before grilling.
• 4 set up your grill for indirect cooking, about 250 to 300 degrees f.
• 5 place ribs, meat side up, opposite the heat source of your grill and cook for 2 hours; turn the ribs and grill, covered until the ribs are tender and cooked through, about 1 more hour.
• 6 meanwhile, to prepare the plum sauce: in a medium saucepan, combine all the ingredients except the green onions.
• 7 bring to a boil, over high heat, stirring to dissolve the sugar; reduce the heat to medium-low and simmer until the sauce begins to thicken and is reduced by half, 25 minutes.
• 8 remove from heat, add the green onion and let cool slightly; puree in a food processor.
• 9 brush the ribs, on both sides, with the asian plum sauce; return to indirect grilling for 15 minutes.
• 10 remove from heat and sprinkle with sesame seeds if desired; let rest 10 minutes before carving.
• 11 cut between each bone and arrange ribs on a serving platter; scatter green onion garnish and serve additional plum sauce on the side.
• 12 plum sauce can be made up to 5 days in advance if tightly covered and kept in the refrigerator.