Plum Barbecued Baby Back Ribs
After coating the ribs with rub, refrigerate them overnight to let the flavors settle in. Then roast the ribs in a 200-degree oven for four hours and finish them on the grill. This is the key to juicy, melt-in-your-mouth ribs – cook them slowly at a low temperature, allowing the dry rub to tenderize the meat.
3 tablespoons allspice
3 tablespoons brown sugar
3 tablespoons garlic powder
1 tablespoon kosher salt
1 teaspoon fresh nutmeg
1 teaspoon fresh ground cinnamon
1 teaspoon freshly chopped thyme
1 teaspoon dry mustard
6 pounds’ pork ribs
- Prepare dry rub by combining all ingredients, except the ribs, in a medium bowl. Stir until thoroughly blended.
- Using your hands, massage prepared dry rub on both sides of the ribs until they’re evenly coated. Cover with plastic wrap and refrigerate overnight.
- Place ribs on a sheet pan and bake in 200-degree F oven for 4 hours. Remove ribs from oven and cool slightly.
- Heat grill to medium or medium-high. (charcoal, gas, or smoker)
- Brush ribs with Plum Sauce (see recipe below) and place them on a preheated grill. Turn ribs at 10 minutes and brush with additional Plum Sauce. Repeat turning of the ribs every 10 minutes and brushing with plum sauce, until total cook time is 30 minutes.
SERVES 6 TO 8
½ cup plum jam
½ cup distilled white vinegar
½ cup ketchup
¼ cup honey
2 tablespoons freshly minced garlic
4 tablespoons fresh squeezed lime juice
1 tablespoon minced sweet onion
½ cup plum wine
- Combine all ingredients, except plum wine, in a saucepan over medium heat until sauce boils.
- Add plum wine and simmer 5 minutes. Remove from heat and let cool to room temperature.