Ingredients: |
Ingredients: 3 T canola oil
3 shallots, finely chopped
3 cloves garlic, finely chopped
2 Thai chiles, seeded and finely chopped
3 T finely chopped fresh ginger
2 T curry powder
1 tsp ground cinnamon
2 star anise
8 ripe purple plums, pitted and coarsely chopped
1 cup plum juice
1/4 cup hoisin sauce
2 T soy sauce
1/4 cup honey
1/4 cup light brown sugar
3 T powdered ginger
1 cup water
For the Ribs:
4 cups water
2 cups soy sauce
1/4 cup coarsely chopped fresh ginger
1 T whole black peppercorns
1 T whole coriander seeds
1 T whole black mustard seeds
salt and freshly ground black pepper
Olive oil, for rubbing
2 racks Set. Louis-style country ribs
Asian Rub
Green Onions, thinly sliced
For the Asian Rub:
1/2 cup Spanish paprika
2 T dry mustard
2 T ground star anise
2 T ground ginger
1 1/2 T ground black pepper
1 T ground allspice
1 T kosher salt
1 T ground red pepper flakes
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Directions: |
Directions:For the Plum-Ginger glaze:
Preheat grill or side burner. Heat the oil in a large non-reactive saucepan over medium heat. Add the shallots and garlic and cook until soft. Add the Thai chiles, ginger, curry powder and cinnamon and cook for 2 minutes. Add the remaining ingredients and 1 cup of water. Cook until the sauce is reduced and thickened, about 30 to 40 minutes, stirring occasionally. Remove from heat and let cool slightly. Place plum mixture in 2 to 3 batches in a food processor and process until smooth, strain into a bowl and let cool to room temperature.
For the ribs:
1. Bring water, soy, ginger, peppercorns, coriander, mustard seeds and salt and pepper to a simmer in a large saucepan.
2. Preheat grill to medium-high heat and preheat oven to 425 degrees.
3. Rub oil on both sides of the ribs. Then rub each rack with the Asian Rub. Place racks on preheated grill and allow to cook only until grill marks have been made
4. Divide the water and soy sauce mixture between 2 roasting pans, place the ribs on a baking rack and set over the liquid in the pan. Roast the ribs in the preheated oven until about 3/4 of the way cooked, about 45 minutes, basting every 15 minutes
5. Heat the grill to high
6. Transfer the ribs to the grill and grill until the ribs are tender, about 45 minutes longer, brushing with the glaze during the last 10 minutes of cooking.
7. Remove from grill and brush with more of the glaze. Slice into ribs and garnish with green onion. |
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