Recipe by threeovens
These are to-die-for. The recipe is from Emeril Lagasse and was shown on "Good Morning America." Times do not include overnight marination.
- 2 slabs baby back ribs, cut in half (about 5 lbs)
- 2 teaspoons salt
- 1 1⁄2 teaspoons fresh ground black pepper
- 3 tablespoons fresh orange juice
- 3 tablespoons dry rub seasonings (Emeril's Rib Rub, or your favorite BBQ spice rub)
- sesame seeds, optional for garnish
- green onion, sliced for garnish
Asian Plum Sauce
- 1 1⁄2 lbs red plums, pitted and rough chopped
- 5 dried pitted prunes, diced
- 1⁄2 cup distilled white vinegar
- 3⁄4 cup light brown sugar
- 1⁄2 cup low sodium soy sauce
- 1 tablespoon garlic clove, minced
- 1 tablespoon fresh ginger, minced
- 1⁄4 teaspoon crushed red pepper flakes
- 1⁄4 cup green onion, minced
Directions See How It's Made
- Rinse the ribs in cold water and pat dry with paper towels; season on both sides with salt and pepper, then set aside.
- In a small bowl, combine orange juice with the spice rub to form a paste; rub the paste on both sides of the ribs.
- Wrap the ribs in plastic wrap and refrigerate for 8 hours or overnight; remove from the refrigerator 30 minutes before grilling.
- Set up your grill for indirect cooking, about 250 to 300 degrees F.
- Place ribs, meat side up, opposite the heat source of your grill and cook for 2 hours; turn the ribs and grill, covered until the ribs are tender and cooked through, about 1 more hour.
- Meanwhile, to prepare the plum sauce: In a medium saucepan, combine all the ingredients except the green onions.
- Bring to a boil, over high heat, stirring to dissolve the sugar; reduce the heat to medium-low and simmer until the sauce begins to thicken and is reduced by half, 25 minutes.
- Remove from heat, add the green onion and let cool slightly; puree in a food processor.
- Brush the ribs, on both sides, with the Asian plum sauce; return to indirect grilling for 15 minutes.
- Remove from heat and sprinkle with sesame seeds if desired; let rest 10 minutes before carving.
- Cut between each bone and arrange ribs on a serving platter; scatter green onion garnish and serve additional plum sauce on the side.
- Plum sauce can be made up to 5 days in advance if tightly covered and kept in the refrigerator.