Prep 15 m; Cook 6 h; Ready In 6 h 15 m;
"These ribs are delicious and different, and take so little effort! Hoisin sauce and Chinese five-spice powder are found in the Asian foods section of the grocery or in any Asian market. Garnish with minced green onion and toasted sesame seeds if desired."
- 1 (2 pound) slab Pork baby back Ribs, cut into 3- to 4-rib portions
- 1 teaspoon ground black pepper
- 1 teaspoon chinese five-spice powder
- 2 cups hoisin sauce
- 1 cup pineapple juice
- 8 pounds baby back Pork Ribs
- 2 tablespoons sweet paprika
- 2 tablespoons garlic powder
- 2 tablespoons packed brown sugar
- 4 teaspoons ground cumin
- 2 teaspoons onion powder
- 2 teaspoons chili powder
- 2 teaspoons kosher salt
- 1 teaspoon cayenne pepper
- 1 tablespoon Olive Oil
- 3/4 cup chopped yellow onion
- 2 cloves garlic, minced
- 2 cups chopped plums, skin on
- 1/2 cup Tomato Sauce
- 2 tablespoons packed brown sugar
- 2 tablespoons worcestershire sauce
- 2 tablespoons balsamic vinegar
- 1 canned chipotle pepper in adobo sauce plus 1 tablespoon adobo sauce
- Kosher salt
- Preheat oven to 325 degrees F. Place ribs in two 15x10x1-inch baking pans or roasting pans.
- In a small bowl, combine paprika, garlic powder, 2 tablespoons brown sugar, cumin, onion powder, chili powder, 2 teaspoons salt, and cayenne pepper. Sprinkle ribs evenly on both sides with the spice mixture, rubbing in with your fingers. Pour 1 cup of water into the bottom of each baking pan and cover the pans tightly with foil.
- Place the covered baking pans in the oven and bake 2 hours or until a knife can pierce meat with no resistance.
- Meanwhile, make the Plum BBQ Sauce. In a medium saucepan, heat the olive oil over medium-high heat. Add the onion and garlic and cook and stir 2 to 3 minutes or until softened and fragrant. Add the plums, tomato sauce, 2 tablespoons brown sugar, Worcestershire sauce, vinegar, chipotle pepper and adobo sauce. Bring to boiling. Reduce heat and simmer, uncovered, 20 minutes or until thickened. Remove from heat and let cool slightly. Transfer to a blender or food processor. Cover and blend or process until smooth. Season to taste with salt.
- Remove the ribs from oven. Discard liquid from the baking pans. Brush the ribs with half of the Plum BBQ Sauce.
- For a gas or charcoal grill, place the ribs on the rack of a covered grill directly over medium heat. Grill 2 minutes per side or until sauce is bubbling and ribs are lightly charred. Cut into 2-rib portions. Serve immediately with the remaining Plum BBQ Sauce. Garnish with additional plums, if desired.
- 4 cups wood chips (apple or hickory)
- 4 pounds Pork Loin back Ribs or meaty spareribs
- 2 tablespoons barbecue seasoning
- 1 tablespoon garlic powder
- 1 teaspoon onion salt
- 1/2 teaspoon celery seed, crushed
- 1/4 teaspoon ground Red Pepper
- 1/2 - 3/4 cup bottled Barbecue Sauce
- At least 1 hour before smoking, soak wood chips in enough water to cover. Drain before using.
- Trim fat from ribs. For rub, in a small bowl stir together the barbecue seasoning, garlic powder, onion salt, celery seed, and red pepper. Sprinkle seasoning mixture evenly over ribs; rub in with your fingers.
- Preheat gas grill. Adjust for indirect cooking over medium heat. Add soaked wood chips according to manufacturer's directions. Or wrap in foil and add to grill. Cover and heat about 10 minutes or until chips begin to smoke.
- Place ribs, bone sides down, in a roasting pan; set the pan on the grill rack over unlit burner. (Or place ribs in a rib rack; place on grill rack over unlit burner.) Cover and smoke for 1-1/2 to 2 hours or until ribs are very tender. Cut ribs into serving-size pieces. Heat the barbecue sauce and pass with ribs. Makes 6 to 8 servings.
- To cook ribs on a charcoal grill, arrange preheated coals around a drip pan; add soaked wood chips to coals. Test for medium heat above drip pan. Place ribs, bone-side down, over drip pan (or place in a rib rack over drip pan). Cover grill; cook and serve as above, adding more coals as necessary to maintain medium heat.
- Preheat oven to 375 degrees F. With a pastry brush, spread the mustard all over both sides of the ribs. Generously sprinkle the rub all over both sides of the ribs.
- Place ribs in the middle of a double thickness of heavy foil cut 6 inches longer than the ribs. Wrap ribs in the foil. Bake for 1 1/2 to 2 hours or until tender (the two middle bones of the rack should start to pull apart easily).
- Remove ribs to a tray (discard liquid in foil packet). Spread the sauce all over both sides of the ribs. Grill on the rack of a covered grill directly over medium heat for 15 minutes, brushing with additional sauce every 5 minutes, turning once. Adjust heat as necessary to prevent burning.