Recipes

Ingredients

1 can Oregon Whole Purple Plums

2/3 cup orange juice

1/4 cup each lemon juice, soy sauce, tomato based chili sauce, and orange marmalade

2 tablespoons firmly packed brown sugar

1 tablespoon dijon mustard

1/2 teaspoon each grated orange peel, grated lemon peel, and dry rosemary

1/2 teaspoon each ground cloves and ginger

1 tablespoon instant minced onion

6 - 7 pounds pork spareribs, cut into 2 - 3 rib portions.

Instructions

Tangy plum puree brushed over these spare ribs makes them finger-licking good.

Drain plums, reserving liquid. Pit plums, then place plums and syrup in a food processor or blender and whirl until pureed. Add orange juice, lemon juice, soy, chili sauce, marmalade, sugar, mustard, orange and lemon peel, rosemary, cloves, ginger and onion. Whirl until pureed. Brush ribs with some of the plum sauce.

Barbecue ribs by indirect heat. Place ribs, meat side up, on grill directly above drip pan. Cover barbecue and adjust dampers as necessary to maintain an even heat. Cook ribs, brushing occasionally with plum sauce, until meat near bone is no longer pink; cut to test (1 to 1 1/2 hours.)

To serve, pour remaining plum sauce into a pan; bring to a boil. Pass sauce at the table to spoon over ribs. Makes 6 - 8 servings.