Grilled Ribs with Hoisin-Plum BBQ SaucedownloadEmail This Post
Grilled Ribs with Hoisin-Plum BBQ Sauce

Prep: 20 minutes plus marinating
Grill: 1-1/2 hours • Serves: 6

Ribs

2 garlic cloves, minced
1/4 cup soy sauce
2 tablespoons sesame oil
2 teaspoons chili garlic sauce
2 teaspoons kosher salt
1 teaspoon grated fresh ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground mustard
2 racks St. Louis pork ribs (about 2 pounds each), membranes removed (see Chef Tip)

Hoisin-Plum BBQ Sauce

4 ripe plums, cut in half, pits removed
1-1/2 cups hoisin sauce
1/2 cup sliced green onions plus additional for garnish (optional)
1/4 cup rice vinegar
1/4 cup soy sauce
2 tablespoons ketchup
1 teaspoon sesame oil

1.Prepare Ribs: In small bowl, combine garlic, soy sauce, sesame oil, chili garlic sauce, salt, ginger, cloves and mustard. Rub mixture over ribs; cover and refrigerate at least 2 hours or overnight.

2.Preheat outdoor grill with all the burners on high. Once preheated, turn off 1 of the burners for a 2-burner grill, or center burner for a 3-burner grill. Reduce remaining burners to medium low. Place ribs over unlit part of the grill; cover and cook 1-1/2 to 2 hours or until meat easily pulls away from bone, turning every 20 minutes.

3.Meanwhile, prepare Hoisin Plum-BBQ Sauce: Place plums over lit part of grill; cook 10 minutes, turning once halfway through cooking. Remove plums from grill; let cool and cut into 1/2-inch pieces.

4.In small saucepot, heat hoisin, onions, vinegar, soy sauce, ketchup, sesame oil and plums to simmering over medium heat; simmer for 20 minutes. Makes about 4 cups.

5.Turn all burners to medium-high heat. Brush ribs with sauce; turn and cook 2 minutes. Brush ribs with sauce; turn and cook an additional 2 minutes. Serve ribs with remaining sauce; garnish with onions, if desired.


Approximate nutritional values per serving: 

845 Calories, 50g Fat (18g Saturated), 189mg Cholesterol,
3091mg Sodium, 37g Carbohydrates, 3g Fiber, 49g Protein

Chef Tip:
Removing the thin, papery membrane on the underside of the ribs prior to applying a marinade allows a rub or marinade to penetrate the meat. To remove membrane from ribs, turn the ribs bone-side-up. With a sharp paring knife, carefully lift up the edge of the membrane from a corner of the slab. Work your fingers between the membrane and ribs to loosen. Grab the membrane with a paper towel and pull across the slab to remove.

Dietitian’s Dish Tips:
> Replace ribs with tenderloin, top loin, or sirloin cut for lower fat and calories.
> Cut back sodium by swapping lower sodium soy sauce for regular.