| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Barbeque, Emeril, Main dish, Meats |
4 |
Servings |
INGREDIENTS
| 8 |
|
Plums, peeled, pitted, diced |
| 12 |
|
Whole roasted shallots |
| 2 |
tb |
Minced garlic |
| 2 |
c |
Chicken stock |
| 1/2 |
c |
Ketchup |
| 1/4 |
c |
Molasses |
| 6 |
tb |
Honey |
| 3 |
tb |
PLUS 1 ts white vinegar |
| 2 |
tb |
Soy sauce |
| 2 |
ts |
Dry mustard |
|
|
Salt and pepper |
| 8 |
lb |
(2 racks) baby back ribs, |
|
|
Trimmed of fat |
| 1 |
ts |
Creole seasoning |
| 2 |
tb |
Liquid crab boil |
| 4 |
|
Bay leaves |
|
|
"Cilantro Potato Salad" |
INSTRUCTIONS
Make glaze: Combine plums, shallots, garlic, stock, ketchup, molasses,
honey, vinegar, soy, mustard, 1 ts of salt and 6 turns of pepper in medium
saucepan. Bring to a boil over high heat. Reduce heat to medium and simmer,
stirring occasionally, 15 mins. Transfer to a food processor and puree
until smooth. (Makes 2 2/3 cups). Heat oven to 375~. Place ribs in a large
stockpot and cover with 4 quarts of cold water. Add Creole seasoning, crab
boil, bay leaves and 2 ts salt. Bring to a boil over high heat and cook 10
mins. 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 10-15 mins,
until dark brown, crusty and carmelized, about 1 hour and 25 mins. When
cool enough to handle, cut into individual ribs. Serves 5 ribs per plate.
Serve with Cilantro Potato Salad. Formatted by jayne@idt.net
Posted to MM-Recipes Digest by Jayne Oake <jayne@idt.net> on Aug 12, 1998
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