Tangy plum puree brushed over these spare ribs makes them finger-licking good.
1 can Oregon Purple Plums
2/3 C orange juice
1/4 C each lemon juice, soy sauce, tomato based chili sauce, and orange marmalade
2 T firmly packed brown sugar
1 T dijon mustard
1/2 tsp each grated orange peel, grated lemon peel, and dry rosemary
1/2 tsp each ground cloves and ginger
1 T instant minced onion
6 - 7 pounds pork spareribs, cut into 2 - 3 rib portions.
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.
- Drain plums, reserving syrup.
- 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.)