Saturday, August 09, 2008

Grilled Spareribs with Oriental Plum Sauce

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"Grilling, broiling, barbecuing - whatever you want to call it - is an art, not just a matter of building a pyre and throwing on a piece of meat as a sacrifice to the gods of the stomach.”
James Beard, 'Beard on Food' (1974)

These Grilled Spareribs with Oriental Plum Sauce was originally included in previous posts here and here on wild plums that I found in a local farmers' market. I had a great time making jam, fruit jellies, sauces and ice cream with the plums. However, In retrospect, I believe the grilled ribs were buried deep in the post and not visible to those who read my blogs. I decided to revive the post to include it in Meeta's Monthly Mingle hosted this month by Sig of Live To Eat.

The ribs are cut into bite-size pieces and would be great as part of an appetizer buffet, but can also be served as a main dish. They are first baked to render some of the fat and to insure that they will be tender. This recipe uses spareribs which have a little more fat than baby back ribs and are less expensive, but some say are more flavorful. I remove the tough membrane that adheres to the back side of the rack of ribs. This membrane keeps the flavors from penetrating the meat. More here about how to remove the membrane. The ribs only need salt, pepper, thinly sliced onions and lemons for seasoning while baking. The intense flavor comes from basting the ribs with the Oriental plum sauce when grilling as the last step. The ribs can be baked earlier in the day, the fat drained off, covered and refrigerated until time to grill. Original recipe here

Grilled Spareribs with Oriental Plum Sauce


6 lbs spareribs, membrane removed and cut into serving pieces
1 small onion, thinly sliced
1 lemon, thinly sliced
Salt and Pepper

Preheat oven to 350° F.Place ribs in large baking pan deep enough to accommodate ribs Scatter lemon and onion slices over the top. Season with salt and pepper. Cover pan tightly with aluminum foil and bake for 1 hour and 20 minutes. Check to see if ribs are tender, if not, bake about 10 more minutes. Drain off fat and set aside while making sauce. Ribs can be cooled, covered and refrigerated to this point.

The Oriental Plum Sauce is very simple to make and can be used for a dipping sauce for kebabs, wontons and other Oriental dishes.

Oriental Plum Sauce

2 tablespoons vegetable oil
!/2 cup finely minced onion
4 garlic cloves, finely minced
2 cups wild plum jam or purchased plum jam
1/2 cup honey
1/4 cup red wine vinegar
2 tablespoons ground ginger
1/2 tsp freshly ground pepper

Heat oil in medium saucepan, add onion and garlic; saute over medium-low heat until translucent. Add wild plum jam, honey, red wine vinegar, ground ginger and freshly ground pepper. Simmer over low heat for about 5 minutes. Set aside half of the sauce for basting and half for a dipping sauce.

Preheat a gas grill on medium heat for 10 minutes. Place ribs on grill, basting with sauce. Turn frequently, basting with more sauce for 15 minutes or until ribs are browned and crisp. Heat remaining sauce and serve with the ribs.

Grilled Ribs with Oriental Plum Sauce

A great appetizer or main course dish

See Grilled Ribs with Oriental Plum Sauce on Key Ingredient.


Sig said...

I am glad you decided to revive this recipe! Those spareribs look stunning! Thanks for sending this over to Monthly Mingle!

Deborah said...

I, too am glad you revived this recipe. Delicious!!

Meeta K said...

I'm all for revivals - especially if they are this tasty. YUM! Thanks for joining us at the MM!

Tartelette said...

These look absolutely stunning! Glad you decided to revive it too!

Lynnylu said...

Thanks, sig, deborah, meeta and helen. I'm glad I had the opportunity to revive one of my favorite grilled dishes.

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