4 racks pork baby back ribs, each about 1 pound
12 whole black peppercorns
2 bay leaves
10 whole star anise
2 cinnamon sticks, each 3 inches long
Glaze
1/4 cup soy sauce
1 jar (12 ounce size) plum jam
1 tablespoon grated, peeled ginger root
1 clove garlic, crushed with garlic press
In 8 quart sauce pot, heat ribs, peppercorns, bay leaves, 4 star anise, 1 cinnamon stick and enough water to cover to boiling over high heat. Reduce heat to low, then cover and simmer 50 minutes to 1 hour until ribs are fork tender.
Remove ribs to platter. If not serving right away, cover and refrigerate until ready to serve.
For Glaze: In 1 quart saucepan, heat soy sauce, remaining star anise and cinnamon stick to boiling over high heat. Reduce heat to low, then cover and simmer 5 minutes. Remove from heat and let stand, covered, 5 minutes.
Strain mixture into bowl. Discard star anise and cinnamon. Stir in plum jam, grated ginger, and garlic.
Place ribs on grill over medium heat. Cook 10 minutes, turning once, until browned. Brush ribs with some glaze and cook 5 to 10 minutes, brushing with remaining glaze and turning frequently.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
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reviews & comments
August 5, 2009
The ribs were tender and flavorful and the glaze wasn't overly sweet. The plum flavor was mild, but still added to the recipe.