Uncle Rich’s Plum Glazed Ribs
Prep: 20 minutes
Cook: 1 hour and 45 minutes
Every spring I look at last year’s homemade plum jam in the cupboard and think of how I’m going to use it up to make room for this year’s harvest. One of my favorites is this plum jam glaze for pork. I like to serve these ribs with fried rice.
Have fun and feed someone you love,
1 rack uncooked St. Louis cut Niman Ranch Spare Ribs
1 cup Plum Jam, or substitute Apricot, Grape or Peach Jam
3 – 6 cloves Garlic, depending on your preference
1 inch piece of fresh Ginger Root, finely grated
1 tablespoon Soy Sauce
1 1/2 teaspoon Crushed Red Chili Flakes
Juice of half a lemon, with a little zest
- Salt and pepper the ribs. Heat your grill to medium-high, about 400 degrees, then grill the ribs until you see grill marks. Turn the heat down to low-medium, about 200 degrees, and cook until the meat starts to shrink around the bones, approximately 1.5 hours. Flip the ribs every 20 minutes during this time.
- While the ribs are cooking, combine all the other ingredients in a mixing bowl. Whisk until mixed well and set aside.
- When the meat has shrunk around the bones to the point of almost coming out, cover the ribs with the plum glaze. Cook on each side for 3-5 minutes, careful not to let the glaze burn.
- Remove from the grill and serve with fried rice or salad immediately.