Asian Spice Rubbed Ribs with Plum-Ginger Glaze

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This recipe was a little confusing at first. But it turned out delicious. The flavor was very good!! I will remake this recipe again. My family loved it!!!!

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It may take a few extra steps, but the end result is pretty darn good. If you like very tasty meat, this recipe will suit you. You can certainly reduce average time for preparing this recipe by doubling or tripling the spice rub and plum glaze recipes. Give it a try and see why so many folks have given this a 5-star rating.

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although it was time consuming, it was delicious and easy to do.

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...at what he does best, IMO.

I use preserves other than plum as well. I currently have some regionally-made huckleberry preserves that works well. In the winter, when some brightness is needed, the tart, Lingonberry 'serves from IKEA help shake up anyone who suffers from SAD in Ohio's dark winter months.

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At first glance, this recipe looked more involved than the rib recipes that I usually try, but the extra effort was well worth it, especially the Plum Ginger Glaze (really good!!
I actually printed this recipe after watching the throwdown episode. I made a change to prep work based on a comment during the show, which said that these ribs did not the traditional "smokey" flavor of BBQ ribs. Instead of initially grilling them only long enough to get grill marks, I left them on the grill a bit longer, using indirect heat, and some maple hardwood chunks (maybe 30 - 40 minutes of smoking. My family always prefers ribs that fall off the bone, which I can usually accomplished by slow cooking and braising in the oven. When I make these again, I may cover the ribs while they are in the oven, and braise them for a longer period of time at a lower temp with the liquid in the pan. Overall, these were great tasting ribs, very unique, and very tasty. Can't wait to make them again.