{"id":9087,"date":"2020-05-15T16:10:49","date_gmt":"2020-05-15T20:10:49","guid":{"rendered":"https:\/\/pricechopperready.com\/home\/?p=9087"},"modified":"2021-08-19T14:08:56","modified_gmt":"2021-08-19T18:08:56","slug":"grilled-ribs-with-hoisin-plum-bbq-sauce","status":"publish","type":"post","link":"https:\/\/pricechopperready.com\/home\/grilled-ribs-with-hoisin-plum-bbq-sauce\/","title":{"rendered":"Grilled Ribs with Hoisin-Plum BBQ Sauce"},"content":{"rendered":"

\"Grilled

\nShop Ingredients <\/strong><\/a>  \"download\"\"Email<\/a><\/p>\n

Grilled Ribs with Hoisin-Plum BBQ Sauce<\/span><\/h1>\n

Prep: 20 minutes\u2028plus marinating
\nGrill: 1\u00bd hours Serves: 6<\/span> <\/p>\n

Ribs<\/span><\/p>\n

2 <\/span>garlic cloves, minced
\n1\/4<\/span>cup PICS soy sauce<\/strong>
\n2\t<\/span>tablespoons PICS sesame oil<\/strong>
\n2\t<\/span>teaspoons Full Circle chili garlic sauce<\/strong>
\n2\t<\/span>teaspoons kosher salt\u2028
\n1\t<\/span>teaspoon grated fresh ginger
\n1\/2<\/span>teaspoon ground cloves
\n1\/2<\/span>teaspoon ground mustard
\n2\t<\/span>racks St. Louis pork ribs (about 2 pounds each), membranes removed (see Chef Tip)<\/p>\n<\/div>\n

Hoisin-Plum BBQ Sauce<\/span><\/p>\n

4 <\/span>ripe plums, cut in half, pits removed
\n1-1\/2<\/span>cups Full Circle hoisin sauce<\/strong>
\n1\/2<\/span>cup sliced green onions plus additional for garnish (optional)
\n1\/4<\/span>cup PICS rice vinegar<\/strong>
\n1\/4<\/span>cup PICS soy sauce<\/strong>
\n2\t<\/span>tablespoons PICS ketchup<\/strong>
\n1\t<\/span>teaspoon PICS sesame oil<\/strong><\/p>\n<\/div>\n

1.<\/span>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.
\n<\/span><\/p>\n

2.<\/span>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.
\n<\/span><\/p>\n

3.<\/span>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.
\n<\/span><\/p>\n

4.<\/span>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.
\n<\/span><\/p>\n

5.<\/span>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.
\n<\/span><\/p>\n


\nApproximate nutritional values per serving:
\n845 Calories, 50g Fat (18g Saturated), 189mg Cholesterol,
\n3091mg Sodium, 37g Carbohydrates, 3g Fiber, 49g Protein
\n<\/span><\/p>\n

Chef Tip:<\/span><\/span>
\nRemoving 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.<\/p>\n","protected":false},"excerpt":{"rendered":"

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