Fork Tender BBQ Ribs with Sesame Plum Glaze
These ribs make me sigh every time I take my first bite. They have the perfect balance of sweet, salt and spice - an unusual summertime pairing with Commander Zinskey Zinfandel. Serves 4 to 6
Note: Although grilling adds a nice smoky nuance to the meat before roasting it is not necessary to pre-grill the ribs. They can be pan seared until nicely browned and then placed in the oven.Print this recipe
2 slabs of pork spare ribs or baby back ribs*
Sesame Plum Glaze
8 medium, ripe Santa Rosa or similar plums, pitted and coarsely chopped (about 2 cups)
2 cups water
1 cup brown sugar, packed
3 tablespoons white wine vinegar
1/4 teaspoon red chili flakes
1 teaspoon minced fresh ginger
1 tablespoon minced garlic
2 teaspoons salt plus more if needed
1 tablespoons toasted sesame oil
3 tablespoons toasted sesame seeds
1. Preheat the grill to medium heat. Preheat the oven to 350 degrees F.
2. Season the ribs well with salt and pepper. Grill until golden and cooked through. Place the grilled ribs in a deep baking dish and slather with sesame plum glaze. Cover with foil and place the dish in the preheated oven.
3. Check the ribs every half hour and add water if glaze becomes too thick and starts to burn. Baste ribs with the glaze. Cook until meat comes away easily from the bone when the bone is gently pulled, about 1 1/2 to 2 hours. Remove the foil for the last 20 minutes to nicely glaze the ribs. Reserve the de-fatted pan juices for reheating on the grill. Ribs can be made ahead and stored in the refrigerator until ready to grill. Brush the ribs well with the reserved glaze to finish after they are thoroughly heated.
Sesame Plum Glaze: This glaze works equally well on pork chops or chicken. If good ripe plums are unavailable, 1 1/2 cups of plum preserves can be substituted for fresh plums. Omit the brown sugar and 1 cup of water. Add an additional tablespoon of vinegar.
Heat all ingredients in a pot until they come to a boil. Reduce until slightly thickened and plums are very soft. Season to taste with salt.
*Chicken parts or wings can be substituted for ribs. Season the chicken pieces with salt and pepper. Place on the grill over glowing coals. Grill skin side down until skin has caramelized. Turn over and cook bone side down. Brush with glaze and cover with vents partially open. Continue brushing with glaze every 10 minutes until chicken it cooked through, about 35-40 minutes.