Emeril's bbq ribs

Yield: 4 servings

Measure Ingredient
8 \N Fresh plums, peeled, pitted
\N \N And diced
12 \N Whole oven-roasted shallots
2 tablespoons Minced garlic
2 cups Chicken stock
½ cup Ketchup
¼ cup Molasses
6 tablespoons Honey
3 \N Tablespoons, plus 1 teaspoon
\N \N Distilled white vinegar
2 tablespoons Soy sauce
2 teaspoons Dry mustard
\N \N Salt and black pepper
2 \N (3 to 4-pound) racks baby
\N \N Back ribs, trimmed of excess
\N \N Fat
1 teaspoon Creole Seasoning, or to
\N \N Taste
2 tablespoons Liquid crab boil (available
\N \N In specialty food stores)
4 \N Bay leaves
\N \N Cilantro Potato Salad (see
\N \N Next recipe)

Make glaze: Combine plums, shallots, garlic, stock, ketchup, molasses, honey, vinegar, soy sauce, mustard, 1 teaspoon of salt and 6 turns of pepper in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium and simmer, stirring occasionally, 15 minutes. Transfer to a food processor and puree until smooth. (Makes 2⅔ cups)

Heat oven to 375 degrees. Place ribs in a large stockpot and cover with 4 quarts cold water. Add Creole seasoning, crab boil, bay leaves and 2 teaspoons of salt. Bring to a boil over high heat and cook 10 minutes.

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 to 15 minutes, until dark brown, crusty and caramelized, about 1 hour and 25 minutes. When cool enough to handle, cut into individual ribs. Serve 5 ribs per plate with Cilantro Potato Salad.

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