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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Pork/Ham / Difficulty: Easy / Number of Servings: 1 |
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Directions: Make glaze: Combine plums, shallots, garlic, stock, ketchup, molasses, honey, vinegar, soy sauce, mustard, 1 teaspoon of salt and 6 turns of pepper in a medium saucepan. Bring to a boil over high heat.
Reduce heat to medium and simmer, stirring occasionally, 15 minutes. Transfer to a food processor and puree until smooth. (Makes 2 2/3 cups)
Heat oven to 375 degrees. Place ribs in a large stockpot and cover with 4 quarts cold water. Add Creole seasoning, crab boil, bay leaves and 2 teaspoons of salt. Bring to a boil over high heat and cook 10 minutes.
Place a rack in a large roasting pan. Drain ribs and season them on all sides with remaining salt and 12 turns of pepper. Brush with glaze to coat. Place ribs on rack and bake, turning and basting every 10 to 15 minutes, until dark brown, crusty and caramelized, about 1 hour and 25 minutes. When cool enough to handle, cut into individual ribs.
Serve 5 ribs per plate with Cilantro Potato
| Ingredients:
4 bay leaves
2 Tablespoon(s) liquid crab boil; (available in specialty food stores)
1 Teaspoon(s) creole seasoning or to taste
2 (3 to 4 lb) trimmed racks baby back ribs
6 Tablespoon(s) honey
3 Tablespoon(s) (plus 1 tsp) distilled white vinegar
6 Teaspoon(s) soy sauce
2 Teaspoon(s) dry mustard
1 salt and pepper
1/4 Cup(s) molasses
1/2 Cup(s) ketchup
2 minced garlic cloves
8 peeled pitted and diced fresh plums
2 Cup(s) chicken stock
12 Cup(s) whole, oven roasted shallots |
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