Grilled Ribs with Hoisin-Plum BBQ Sauce
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Grilled Ribs with Hoisin-Plum BBQ Sauce

Prep: 20 minutes
plus marinating
Grill: 1½ hours Serves: 6


2 garlic cloves, minced
1/4cup PICS soy sauce
2 tablespoons PICS sesame oil
2 teaspoons Full Circle chili garlic sauce
2 teaspoons kosher salt

1 teaspoon grated fresh ginger
1/2teaspoon ground cloves
1/2teaspoon 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
1-1/2cups Full Circle hoisin sauce
1/2cup sliced green onions plus additional for garnish (optional)
1/4cup PICS rice vinegar
1/4cup PICS soy sauce
2 tablespoons PICS ketchup
1 teaspoon PICS 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 burner 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 a simmer 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.